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Cheesy Bean and Cheese Enchiladas

What you need: 

1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1/4 cup vegan margarine
1 teaspoon mustard
2 (10-ounce) cans enchilada sauce
3 (14.5-ounce) cans beans, drained (e.g., white, kidney, pinto, black)
1 (15-ounce) can olives, drained and chopped
2 medium onions, chopped
1/2 cup salsa (optional)
1/4 cup chopped cilantro
10 tortillas

What you do: 

1. "Cheese" Sauce: In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Whisk in water water. Heat on medium heat until bubbling and thick. Remove from heat and add margarine and mustard. Set aside 1/2 cup of the cheese sauce in separate container.
2. Except for 1/2 cup of enchilada sauce, add the enchilada sauce, beans, olives, onions, salsa, and tomato to the saucepan; stir to combine.
3. Coat the bottom of a 9" x 13" pan with some of the reserved enchilada sauce. Place a tortilla in the pan and lightly cover with more enchilada sauce. Spoon filling onto a tortilla, then roll the tortilla, and push it to one end of pan. Repeat until all tortillas are filled.
4. Pour the rest of the enchilada sauce on top and spread on reserved cheese sauce.
5. Bake at 350 degrees Fahrenheit until brown for 30 to 45 minutes.

Preparation Time: 
15 minutes, Cooking time: 30 to 45 minutes
Cooking Time: 
30 to 45 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Does it matter which form of nutritional yeast I use? Powder or flake? Thanks.

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These were good.  I used only 2 cans of beans as suggested (black and pinto) and added a package of Soy Taco and a cup of frozen corn.  I made 12 enchiladas with corn tortillas and the filling worked out perfectly in my larger baking dish (10 x 14 maybe?)  To prevent the tortillas from falling apart without having to fry them, I wrap them in a cloth towel and warm them in the microwave for a minute on high.  I keep them wrapped up as I go along and never have a problem with tearing.  These were extra yummy topped with Tofutti Sour Cream.  Thanks for the recipe!

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Why doesn't this have 5 stars yet?! My mom and younger brother finally agreed to let me come over one night to cook them a Meat-Out Monday meal. (In our case, it was a Thursday.. But.. :P Minor detail!) I cooked them this with a side of yellow saffron rice. It was ridiculously delicious. I ate the leftovers all weekend! I cooked it as a casserole and used kidney beans, black beans, and a can of vegetarian refried pinto beans, and those were my only changes I think.. I may have used some extra enchilada sauce.. And I did add in about a cup of salsa to the filling.. Mmmm.

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I haven't yet made this recipe, but I am definitely looking forward to it!

For those of you who are wondering about what kind of tortillas to use, enchiladas are traditionally made with corn tortillas.  You do, however, have to fry the corn tortillas in oil before you use them to soften them up and give them more flavor, otherwise they will be dry and crumbly, as other posters have mentioned. 

Make sure that when you fry the tortillas, you use an oil with a high smoke point, such as peanut, canola, or grapeseed oil.  You need to quickly fry the tortillas at high heat in a frying pan with about  3 Tbsp of oil in a large frying pan at high heat, for just enough time to lightly brown and soften them.  They can then be used as stated in the recipe.

Buen provecho!

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Truly,      Truly........ amazing...

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This recipe was so simple and so cheap to make that I couldn't believe how truly tasty it was-the cheese sauce is rockin and adds a really luscious creaminess to it.  I also spiced it up with garlic, a LOT of cumin, chili powder and cayenne and that really made for some good eats.  There's so much you can do to this recipe to alter it and make it new each time, I'm going to make it again this week and this time I"m going to add Boca crumbles to the bean mix as well as sauteed kale to make it a little more healthful.  Yummy!!

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Anonymous

This recipe is delicious.  Even my incredibly picky child ate it and had the leftovers for lunch the next day.  Thanks for this recipe.

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These were excellent!!  The cheese sauce is very good.  They go well with rice and a glass of merlot!

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OHMYFREAKINGGOODNESS these rule!  There are three kids and two adults in my house, and the kids are of the "I don't want it if it's not chik'n nuggets or cold cereal" variety.  However, they went NUTS over these enchiladas!  I can't even describe how delicious they are!  The cheez sauce is perfect and I'll be making it often as a sauce for pasta or steamed veggies.  I used a can of refried beans, a can of black beans, and about half a can of Great Northern beans I had left over from another recipe.  I also added about a teaspoon of cumin and two tablespoons of lime juice, and omitted the margarine.  It made WAY too much filling for 10 enchiladas and I ended up using 12 flour tortillas and 3 small corn tortillas, which were all the tortillas I had in the house, and still had some filling left over.  I had to use two pans to fit them all in!  I schmeared the leftover filling on top of the small pan of enchiladas and they were gooooood that way.  My non-vegan family put sour cream all over the top along with lettuce and tomato, and some hot picante sauce spiced them up nicely for the grownups.  I bet I'll be making these once a week from now on!

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:D These were some of the best enchilladas that I've had.  I was kind of in a rush the first time that I made them, so I did it more like a lasagna and layerd the tortillas and filling instead of rolling them.  My husband (a tried and true Southern meat & potatoes man) even took them to work for the guys to try.  He's asked me to make them twice now.  Great job!

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