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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?

This was my first time making enchiladas, and on the whole, it left a good experience with me :)

I made some small changes to the meal.

*made it as a casserole
*added 1/4 cup of frozen corn
*handful of spinach, layered through it
*2 tbsp of margarine - I found 4 was too much
* made my own enchilada sauce (recipe from the veganomicon)
* used 2 cans of kidney beans, I mashed one can of beans and the left the other can whole

We don't have cans of olives in supermarkets in austraia, just in jars, so I used 1/4 of a 200g jar of kalamata olives. I think there was too much olives for me, so next time I will use less.

I really look forward to making this again, it was well worth it :D

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Definitely my new favorite food. I make this all the time and I never get tired of the leftovers. I use a bunch of onion powder instead of onions 'cuz I'm lazy and add refried beans to the top. Sooo good. The downside is I have to wait an hour after I take it out of the oven or it's practically soup, but sometimes I freeze a bowl of it instead so the wait time isn't so long. Leftovers are def better 'cuz of the whole soupiness, but it's still great out of the oven. I usually eat it with the tofu/cashew sour cream recipe off of recipezaar.

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;)b

I'm new to vegetarianism/vegan, and thought this would be a great recipe to try.  I have to admit, I'm not a very good cook (because I hate cooking); normally if I follow a recipe it will turn out.  Suffice it to say, I screwed up this recipe, and it still turned out EXCELLANT!!! 

Not only was it good for dinner; but I had leftovers the next day for lunch.  My mistake was not draining the cans of beans.  Silly me; I even had my daughter helping me and she asked if she should drain them and I said no, and then to my horror, she should have, lol.

It still tasted great even though it was a litter watered down, it seems like this recipe is fool proof.

Great work!!!!!!!! 

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This was okay. I didn't really care for this cheese sauce, probably because I don't really care for mustard.  I'd recommend at least cutting down the mustard, because even if you like it, mustard and enchiladas don't go well together.  I think next time I will make it with the cashew cheese sauce I like.  Oh, and definitely cook the onions first.  Good idea but definitely needs refining. 

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>:( Tasted like it looks. Had the texture of a soft stool and It looked,felt, and tasted the same coming out. 0/5

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um...Yummmmmers!! I ate till I was in a food coma lol. This was my first time making enchiladas of any kind so my technique regarding the structure wasn't so great ;Dlol. I think 1 chopped, sauteed onion would have been sufficient so I'll try that next time (unless you like that crunch of onion I would recommend that).

I'm a newbie vegan so this was my first attempt with nutritional yeast/making "cheese" sauce. I thought it was great! I'd definitely double the "cheese" sauce in this recipe.

Great recipe, Laura!! Thanks!!

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Tasty! Made a half batch using one can of pinto beans, left out salsa, added a green bell pepper diced and sauteed along with the onion before adding to the cheese sauce. Better than I was expecting - I devoured half the pan.  :)

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I served this for the first time to my family plus an old friend/business associate.  Everyone enjoyed it, guest and hubby even had seconds. 

If I make it again I will saute the onion with the garlic (which I used instead of garlic powder) and also saute some carrots and set them aside while I make the cheese sauce, then return them with the other ingredients to the pan. Carrots would help it to have more cheddar-cheesey color.  (Possibly covering it with aluminum foil for the first half hour would soften the onions--they were not raw, but they were crunchy and I worried that they might be raw).  I think I'll add 1/4 to 1/2 cup more water too--I was surprised at how thick the sauce got and how quickly it went from liquid to very thick sauce.

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YYYYuuuuMMMM!!!!!!!!!  :)>>> :)>>> :)>>> I followed the directions exactly.  I had too much filling, but if I did it casserol style it would be fine. The cheese sauce is the best

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WOW!!! I am a new vegan and this is my first enchilada dish with no cheese! It is sooooo gooood! I did not tell my hubby or kids they were vegan! >:D After they were done eating I asked them what they thought and they liked them! They were surprised to learn they were cheese free! Thank you so much for sharing the recipe! I will be making them again! ;D

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