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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?

Wow, this was very yummy.  The 'cheese' sauce was fantastic - this will now be my favorite food please!
I made this for my meat-eating boyfriend who also has a bit of a phobia about beans & even he liked it!
Couple of changes I made - added some chopped mushrooms (coz I love 'em & every meal contains mushrooms!), used fresh garlic as I don't keep garlic powder (don't think I've ever seen it, just garlic salt), omitted olives and used only one can of beans to placate boyfriend & added some TVP instead.  It was very good.
I also did what others have said & layered my tortillas - as I was making my own enchilada sauce, didn't let it cool & was burning my fingers trying to roll the enchiladas.  It ended up like a enchilada lasagna kinda thingy. Yum yum, will be making again!

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These turned out really well, and all of my roommates liked them!! Although, I had way too many beans and a lot of the filling left over.  So I made enchiladas for dinner two nights in a row.  I also added a small can of green chillies.  Very tasty!

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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!

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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!

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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!

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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.

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These were really good.  I made the whole recipe of cheese sauce (it is awesome, by the way!), 1 can of fat free refried beans with green chiles, 1/2 jar of Santa Barbara Olive Company Field Run Organic Garlic Olives (these are the best jarred olives known to man), Trader Joe's Mexican Red Sauce for the enchilada sauce, 1 medium onion, and added the juice of one lime.  I ended up with one full 13 x 9 enchilada casserole.  Yum!  :)

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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!!!

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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)

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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.

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