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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?

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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This recipe made a ton-- 2 13x9 pans for me, too. I doubled the cheese recipe because of this, which made the filling very cheesy, but I loved it. I layered the tortillas casserole-syle as suggested, it was much much easier this way.

I also added half a bag of frozen corn. I used 1 large onion, and sauteed half of it with about 5 cloves of garlic (I love garlic). Also added some cumin, which always makes food taste like "mexican" for me.

I also added the JUICE FROM ONE LIME, which made a world of difference. I highly, highly recommend you do this as well. Before the lime juice, the filling tasted bland and like it needed more salt, and I couldn't really taste the cilantro. Afterwards, it was perfect.

Very good recipe.

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made this last night and it was a big hit.  i layered the tortillas too - much easier - it was so quick to put together.  very, very good.

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This recipe was alright. I give it 4 stars...It was simple to make, but I would've liked a bit more flavor. . .I used whole wheat tortillas, by the way.

My family liked it though and said it was very good....I don't know if they were just partly being nice or not though. I topped it with sour cream. It was pretty good though!

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very good! i replaced the olives with corn and added some chopped chicken strips...yum!

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For some reason I just wasn't into this, BUT everyone in the house LOVED it!! I'm deffinitely going to give it another go but not put any of the 'cheese' sauce on top.

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Guess who deep fried a corn tortilla to go under this baby? You got it! I also topped it with a "Tofu sour cream" recipe from the sour cream section. Great recipe. I had two helpings and am now so full.

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i would use whatever you wanted....i don't think it matters! i would use flour because i don't care for corn ones.

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thanks for the helpful hints.... I used both corn and flour tortillas... this recipe was SOOOOOO GOOOD. I did what u did...used the filling to top my pizza ! Excellent! thanks for responding. :)

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This is a great recipe!  Just had this for dinner & will definitely make it again--I cut the recipe in half & used 1/2 pinto beans & 1/2 Amy's refried black beans.  Chipotle salsa & a little bit of guacamole on the side.  Next time I will make more cheese sauce--very very good!   

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