Cheesy Bean and Cheese Enchiladas
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
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.
SO HOW'D IT GO?
I made this recipe casserole-style but messed it up in tons of ways. It still tasted good, though, so I'd definitely recommend trying the recipe (especially if you can follow directions!).
My main problem was that I tried to cook while listening to NPR and got distracted while putting things together... :) Well, as a result, I forgot to add the cilantro, salsa, and onion to the filling. I ultimately sprinkled some of the chopped onions and some dry cilantro on top, and that worked ok. I used a 30 oz can of veggie refried beans and 1/2 15 oz can of pinto beans, an 8 oz can of olives, some corn, and 1/2 can green chilis for the filling. I did use dijon mustard for the mustard (not sure if that was right, it was all I had around) and also I took someone else's suggestion of adding lime juice and cumin to the cheese sauce, and I'm really glad that I did because I think that made all the difference. When I tasted the cheese sauce by itself I thought it was sort of yucky... too nutritional yeasty, to me, but the lime juice and cumin helped a lot, and then once you bake it and everything blends together, it's really good.
The main thing that I wish I'd done differently (apart from add all the ingredients to the filling!) is I wish that I'd done a double layer of tortillas (I used corn) on the bottom and the top, so that you could taste the tortillas more. I think they got sort of lost in my end product, but then again I made a lot of filling.
Oh, last thing: I'd say this makes more like 10 servings. It's a lot of food!
I have a question: does it matter whether you use dijon or yellow "American" mustard for the cheese sauce? What have you all been using? All I have lying around is dijon, but I wonder whether that would be too strong and thus ruin the taste of the cheese sauce.... Thanks for the help!
This was great! I made it for a potluck and layered it and everyone loved it! Only thing I changed was adding corn instead of onions and olives, and adding Old El Paso taco seasoning, Goya Sazon and Adobo powder to the beans before mixing everything up.
Thanks for the great recipe!
This was great! I substituted corn for the olives and halfed the recipe. It turned out really good but the next time I make it I will make more of the cheese sauce because it was a bit dry.
This was delicious!! I made it with the green chile enchilada sauce instead of the red. (sent hubby to the store and he came home with the wrong thing...) but it was still truly great!! I am a brand new vegan (about 4 days now) and I have to say that I didn't miss the cheese or sour cream at all. Yummy Yummy. Oh, and I ran the nutrition information for this recipe and if you make 10 servings using all black beans then each serving is:
286 calories
50.25 grams carbohydrates
3.75 grams fat
14.25 grams protein
Altogether delicious and healthy (a little carb-heavy but my tortillas were not the low-carb version)
***REALLY IMPORTANT: I forgot to mention that in order to get these low-fat results, I completely omitted the margarine. I didn't replace it with anything at all. Just leave it out. It's still fantastic!!!
This was delicious!! I made it with the green chile enchilada sauce instead of the red. (sent hubby to the store and he came home with the wrong thing...) but it was still truly great!! I am a brand new vegan (about 4 days now) and I have to say that I didn't miss the cheese or sour cream at all. Yummy Yummy. Oh, and I ran the nutrition information for this recipe and if you make 10 servings using all black beans then each serving is:
286 calories
50.25 grams carbohydrates
3.75 grams fat
14.25 grams protein
Altogether delicious and healthy (a little carb-heavy but my tortillas were not the low-carb version)
this was AWESOME. i used a combo of black, pinot & great northern beans. left out the olives & added more salsa. also i used regular "wraps" because i couldn't find corn tortillas. so great, everyone loved them.
I just made these for dinner and I used one large onion and it was plenty! I used whole wheat flour tortillas and had no problem w/ them being crumbly. I had one big can of mild enchilada sauce b/c that is all my health food store had. I used three cans of pinto beans b/c that's what I had. Refried beans is a good idea so is adding some chopped green chilies. I thought these were good but just a little bland. Maybe add some Bragg's next time. My five year son liked them. I definitely wish I had some Tofutti sour cream....but hey there is always next time. I used 10 tortillas but it was squishing out everywhere! A casserole is a good idea. Yummy cheez sauce. My first time to try anything like this. Thanks for the good recipe!
Wow, this was heaven. thank you so much! and the greatest part is you get the cheesy flavour without having to use an oil laden soy cheese. Huzzah! :D
Holy Wow was this good! I took the advice on some of the reviews and only used 2 cans of beans, and there's still a lot of extra filling left over. Dinner for a week!
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