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?
This was WONDERFUL. Even my carnivorus hubby liked and said I should make this again>
This recipe is AWESOME. I wish I'd bought the medium or mild enchilada sauce but other than that, it was amazing. I had to heat the tortillas in the oven before using them so that they would not break. Also, I added Soyrizo on top of the pile of filling inside and only used one can of beans. I added cayenne to the filling, which in hindsight, was probably not necessary given the intensity of the enchilada sauce. I forgot to put the Sour Supreme on top for serving-- that would have mitigated some of the spiciness.
This recipe is divine-- I shall make it again and tweak it some more.
*edit-- after making again*
--> I made this again and it was even better!! I layered the tortillas so that it was more like a casserole... I used less onion (about 1/2 as much). I wish I'd been able to afford Soyrizo this time... I used Yves veggie mexican 'meat' and it wasn't as good. I did use more beans this time though, to try to get a heartier dish. Oh, I also made it a bit less spicy (used medium enchilada sauce). I love this recipe so much!!!!! Yay!!!
This recipe is fantastic! We've made it three times now, once for omnivorous company who loved it too. Instead of rolling up the enchiladas, which never seems to work for me, I make more of an enchilada casserole by layering the tortillas with the other ingredients. I also make my own enchilada sauce. 5 Stars!
Excellent recipe! Mine made 11 enchiladas and I cooked it in a larger pan. Added two small cans of Ortega green chilis to it. Topped it with Toffuti sour cream and wow...delicious. I used all three types of beans. Mmmmmmm....
One batch of this recipe fed 6 hungry soldiers! Everyone loved it. I made it using Amy's Organic refried beans, and turned out great. :)
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