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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
Recipe Category: 


The "cheese sauce" in this is SO good... so much better than what I was expecting, to be honest.  I will definitely be using it again, and I think this cheese sauce recipe could probably work wonderfully for mac 'n cheese too!  yum!

This recipe makes a LOT... I came out with 11, and that was using large tortillas and stuffing them HUGE.  They turned out the size of burritos! 

I did add some sliced zucchini, red pepper, and I used green onions instead of cilantro since I hate cilantro.  I also baked some salsa marinated tofu and threw that in there too.

I topped them with the enchilada sauce, a slight bit of the mixture, Cheddar "Teese", black olives, and cilantro.  I served it with some organic Spanish Pilaf and organic guacamole... SOOOOOOOO GOOD!

I will be posting photos as soon as I get get a good photo of one cut open! 

I personally would add a little bit more spice to this recipe.  I did add green chiles to the red enchilada sauce... I think next time I might add some spices to the sauce...

Anyway it's very good!


DELICIOUS. I have been a vegetarian for many years now and have recently decided to become vegan. I made this recipe last night for the first time and am enjoying the leftovers now. My fiance, who is already the best for eating many more vegetarian meals than he probably prefers, even like it! He came into the kitchen as I was cooking the "cheese sauce" to say dinner smelled good. He came back later as I was making the enchiladas and looked extremely disappointed when he found out there was no actual cheese in them. After he took one bite though he was very pleased (as was I) and told me I can make this anytime I want to :).

I halved the recipe to make 6 enchiladas. I used two cans of beans though. I also added a chopped jalapeno since we love spicy foods.


I couldn't believe when my very picky "meat and potatoes" Dad said that these were DELICIOUS!  Wow!  I have to agree with him.  They were a great, easy meal that is extremely filling.  I used flour tortillas and instead of using 2 medium onions, I tried it with 1 medium-large onion with about 1/2 bunch of green onions.  Thanks for this DELICIOUS recipe!!


This recipe is awesome. I omitted the white kidney beans and used 1 cup frozen corn and only used a little over one onion. Had filling leftover and is great for snacking with tortilla chips!


Messy, tedious, but who cares?  ;D  These are the best vegan enchiladas going!  I used Grandma Cotrez's Enchilada Sauce (recipe from this site) and followed the recipe exactly.  Ended up with a couple of pans and had some leftover filling.  I sprinkled some of the filling on top of one of the pans.  They all looked good and tasted great.


My husband and I loved this! I had never cooked with nutritional yeast before and it turned out really creamy and cheese-like. We also added mushrooms to the mix. I might add spinach as well next time we make it. We tried using whole grain tortillas and they fell apart, but I am sure if we just use flour tortillas next time, that problem will be solved.


Just remember: pinto being are very rarely veg, they are normally cooked with pork or in pig fat.

That's not really true in my experience. In Mexican restaurants, yes - refried beans are often cooked with lard. But store-bought beans are usually always vegetarian, unless they're baked beans with a cube of pig fat included in the sauce. (Yuck.) Luckily, it takes just a quick second to check the ingredient label to make sure that the pinto beans are vegetarian.


Just remember: pinto being are very rarely veg, they are normally cooked with pork or in pig fat.


This was really good, but we definitely missed the dairy cheese.  Just kinda made us want cheese more, which isn't good, since we're making the vegan transition.  Thought this recipe might satisfy the cheese craving for us, but it didn't.  Still, it is a great recipe, totally worth making.  I'll probably make it again.

I only used one can of black beans, and leftover taco filling I had.  I also forget to add the margarine!!!  But it still came out yummy.  Next time, I'll saute the onions a bit before I add them to the sauce.  I didn't like the crunch of them in the sauce.  Or maybe I should have just diced them smaller.

Also, it took hardly any time at all!!!  I love this recipe for that.  I have a toddler and an infant, so making dinner is often quite a battle.  This was just the opening of a few cans, I chopped some onion and put everything together, put it in the oven and spent the extra time snuggling with my girls.  An excellent recipe for a quick dinner!!!  Thanks.


:D :Ditt;l
So I was smart & read the reviews before making & realized that a lot of the bean mixture was going to be left over, so I just added a little to the "chessey"(really mustard mixture & doubled my outcome. You end up w/ 20 enchiladas instead. Just do 3/4 c flour, 1 1/2 tsp salt, 1 1/2tsp garlic powder, 3/4 c nutritional yeast, 3 c water, 1 1/2 tsp mustard, 3 tbsp soy margarine, 20 tortillas & 28oz enchilada sause . Then just set aside 1 cup of the mustard mixture to top enchiladas, 1/2 c per 9x13 pan. ALSO SECRET TO NOT CRACKING TORTILLAS, just place 10 totillas at a time for 1 min on plate in microwave w/ another plate covering it . Tortillas come out pliable & perfect, no need to heat in plastic bag that is just so not good for us. ALSO Cover w/ foil when baking these pans of enchiladas, no crusty ends that way.



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