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?
There isn't a bad thing I can say about this recipe! Absolutely delicious!! I left out the olives and onions (hubby doesn't like 'em), but I put in a bit of onion powder. I only used 2 cans of beans (white kidney and dark red kidney), and I'm glad I did, 'cause these things were pretty full! I used 8 inch flour tortillas, and got exactly 10 enchiladas out of it. I used the Grandma Cotrez's Enchilada Sauce from this website, since a) I couldn't find enchilada sauce, and b) it was cheaper. I think it's the perfect accompaniment.
My almost vegetarian hubby wanted to grated some regular cheese on it (before even trying it), but I told him to wait and see if it needed it. I was glad I did, because he said it was so cheesy and delicious, it didn't need real cheese! Bonus!!
Excellent recipe! Definitely 5 stars, and I will be making this dish regularly now :) ..even if it does take a little bit to prepare! xD
Wow! Wow! Wow! This was amazingly yummy! I added Soyrizo and used Black beans, and Kidney beans. It made about 13 enchiladas-so we have leftovers. Thanks so much for sharing-this is going to be on our rotation! :)>>> ;)b :D
Enchiladas rock.
This is one of my favorite recipes from VegWeb so far. I've made it more than anything else. Simple, delicious and great for leftovers! I'm usually just cooking for myself, so this feeds me for more than a week. I add bell peppers, a can of corn and chopped jalapenos. I layer the tortillas and filling casserole-style just to avoid the mess. The other way, the tortillas stuck together and broke apart when I tried to scoop one out of the pan. I throw on tons of fresh cilantro at the end. Can't get enough cilantro. A sprinkling of Cholula hot sauce... and it's ready! :^
I must admit, I had my doubts when I was assembling this dish. The cheese sauce by itself is not that great IMO, but after it's combined with other things and cooked?.....YUM!!!! I was very pleasantly surprised! I only used two cans of beans and added vegetables; mushrooms, bell pepper, carrots (which I cooked a little ahead of time so they wouldn't be too hard). Nuking (microwaving) the tortilla shells in batches of 6-8 & wrapped in a piece of wax paper for 45 seconds, makes them very pliable and easy to roll. There was extra filling, which I added to the ends of the enchilladas before covering with the sauce and cheese sauce, the dish was nice and full. This is a definite keeper!! :^
Can't wait to serve it to my vegan son who always loved chicken enchilladas.
Thank you for this recipe!
I was hesitant to make it because my husband is from Mexico and very picky about 'Mexican food' but he really liked these!
He said 'these are a keeper'! Yay! He even had seconds for lunch the next day. ;) And we were practically fighting over the last serving!!
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.
Yes, kalamata olives would be overpowering with this. In the U.S. we typically use regular black olives (or 'mission' olives) in Mexican-style food. They have a much milder flavor. I don't know if they're authentic to true Mexican cuisine, though.
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
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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