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?
i really want to make this recipe tonight.... corn or flour tortillas? :)
I think I used flour for these for a softer texture....corn would make them crunchier and might be good too!
i really want to make this recipe tonight.... corn or flour tortillas? :)
I just made this for a couple friends and myself, and we all really enjoyed it. I even made it primarilly with cheapo Kroger-brand ingredients (being a poor college student), and it was great. It did stick to the bottom of the pan, but that's because I didn't use enough sauce in the bottom of the pan.
I really liked these. As other commenters mentioned, the corn tortillas made for some crumbly enchiladas, so the next time I make these I'll make some kind of casserole with them. There was so much lefover delicious filling! I'll probably put it in a sandwich and bring it to work tomorrow. :-*Yay...yummy.
Oh, and I forgot to mention that my roommate Kolby, who is staunchly meat-eating and usually doesn't much care for my cooking, liked this very much as well.
Hi, Kelia! Nutritional yeast is not the same thing as yeast for making bread. Nutritional yeast comes powdered or flaked and has the appearance of yellowish instant mashed potato flakes. You may be able to find it at a regular grocery store if you have a larger one with a big natural foods section. If not, you'll have to go to your local health food store or a natural chain like Wholefoods. I purchase mine from the bulk bins at my local health food store. Nutritional yeast lends a cheesy flavor to whatever you put it in. And, yes, 1/2 cup is fine to use for making this cheese sauce.
i haven't tried this yet, but it sounds really interesting. I have a question: what is nutritional yeast and can I get it at a regular grocery store or is it a specialty item? also does this recipe really use half a cup of it? that sounds like a lot of yeast.
Really good! This makes way more than 10 enchiladas, though. I wound up with 2 13x9" pans full--22 enchiladas total! Maybe the author used the larger flour tortillas, rather than the smaller corn tortillas. I used 1 large 28oz can of enchilada sauce and 1 small 4oz can of sliced black olives, just to clarify as exact sizes weren't given for these in the recipe. Also, I made another half batch of the cheese sauce, since I had 2 full pans of enchiladas to drizzle it over. I did saute the onion (and only used 1) with half a chopped green pepper and a couple cloves of garlic before adding to the bean mixture. I can't wait to try the leftovers today, as I'm sure they'll be even tastier. By the way, for those of you saying that the tortillas/enchiladas fall apart, try heating each tortilla in a little oil in a skillet for maybe 15 seconds on each side, before filling. This softens the tortillas and keeps them from falling apart.
YUM!!! these were delicious. not that this is a definite measure of the success of a vegan recipe, BUT my family loved it and they were VERY wary of enchiladas without cheese. and the cheese-sauce part is my favorite cheese sauce that i've tried yet. i will definitely use it for vegetables and macaroni. next time i think i will use corn instead of olives, and i only used a quarter of one onion, but other than that the recipe was perfect!! thanks!
YUM! Make this right now! 2 cans of beans was more than enough. I also made up the cheese sauce and put it on homemade pizza. It was soooo good. When I took out the leftover pizza from the fridge the "cheese" looked and tasted like real cheese. It was so authentic it was disgusting (in a good way). I'm now eating it with chips and hot peppers (tastes like movie nachos) while my pizza cooks. :P
I will echo the other reviewers: YUM! I used kidney, black, and pinto beans, and it made a LOT. I ended up with about 16 enchiladas plus extra beans (which I just spread on top). Next time I will use the suggestion of making it a layered casserole, cuz rolling them is time-consuming and they just break anyway. I added a small can of chopped jalapenos, and substituted parsley for cilantro since I was out (although cilantro will make it so much better). I served it with spanish rice and chips. Wish I'd had Tofutti sour cream -- that would have made it perfect! But it was SO GOOD!!! Can't wait for leftovers tomorrow!
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