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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 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.

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:D :Ditt;l
THIS RECIPE IS FANTASTIC, JUST MAKE A FEW ADDITIONS & YOU CAN DOUBLE THE RECIPE EASY.
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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I made this today and it was delicious.  I layered  it like a casserole instead of wrapping each tortilla.  Also, I forgot to add the enchilada sauce...It still turned out great!

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guilty confession: i halved this recipe to eat over a few days..... BUT I JUST ATE IT ALL!!! hahahah. it was soooo good though.  :D

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WOW. i llooooved the "cheesy" sauce!! It was so yummy. I was nervous about the yeast because I've always been so bad with yeast. but it turned out to well!! I didn't have olives or mustard, but it still was delicious. Now I want to try it with those things. MmmmM thanks!!!

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;)
This was super good!! My whole family loved it. I made a few changes - I did 1 can of Vegetarian refried beans, and 1 can black beans (instead of 3 cans of beans) I also used some whole wheat tortillas as well as corn. The whole wheat ones seemed to hold up better in the oven ~ better then the corn ones. I served with some mexican corn ~ super yummy!!

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This was pretty good....I should have sprayed the bottom of the pan with some cooking spray because they stuck and became enchilada piles, but overall, still yummy....
I think next time I will half the nooch sauce and shred some Follow Your Heart Nacho cheese into it for the rest.....it was a lot of nooch and I was tired of it after the first enchilada....

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This is recipe is fabulous. In fact, this dish tastes better than any 'authentic' mexican food I've had at local restaurants. I had it for dinner last night, and for lunch and dinner today! It makes a TON. It is soo freakin good though. I put some tofutti sour cream on mine, added pico de gallo instead of salsa, and chopped green onions once it came out of the oven. 5 stars!

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I made these Enchiladas last night for dinner, they were delicious! I did change up the recipe a bit tho and used Amy Organic Vegan Chilli (spicy) as my filling along with the "cheese". I also added pico de gio insted of salsa. I coated the bottom of my baking pan with enchilada sause and used flour tortillas. Strained all the chunk out of the mixture and used that as filling then added the "cheese" sause that I put to the side and some tofutti sour cream and used that as the topping along with a little more enchilada sause. This recipe makes ALOT of food, I was able to feed 5 very hungry men & myself with this recipe. It was amazing and I will definitely add it to my once a week recipes! :)

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This was pretty good.  I didn't feel like rolling up all of the tortillas so I just layered them instead.  I think it could do with some more spice, it was a little bland, so adding some more spices and salsa helped.  I used some veggie shreds in it, as well.

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