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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: 


I went with the lasagna idea and layered the toppings between tortilla layers.  I only used two layers (bottom and top) and it turned out a little runny.  Either need to add more layers or reduce the amount of liquid/sauce.  I added some chopped veggies to the filling to get more in my meal, left out the cilantro (didn't have any), sprinkled more nutritional yeast on top and added some more spice, but it could have used more.  Wasn't as "cheesy" as I wanted.  Next time I would double the "cheese" sauce!


This was really good. Though I made my own enchilada sauce. Great recipe!


This is going to sound ridiculous, but my boyfriend fell in love with these on toasted bread with a refried bean spread, fresh avocados, and tomatoes. It was unbelieveably good!

1 like

Great recipe.  Next time I will probably saute the onions, as I didn't like the crunchy texture.  Everyone in the house loved the recipe, though.


This turned out pretty okay for me, but it was probably my fault it didn't turn out better.

I do know one thing, I will definitely used maybe a half of an onion to 3/4 next time. I used 1.5, and it was just too much for me. Like many others, I had a TON of the filling for the enchiladas left over even without adding corn or olives.

The cheese sauce WAS great. Yum!

I found that I ran out of enchilada sauce towards the end because I tried to fill too many tortillas with the extra filling. I honestly think it will be a perfect dish with just a bit more sauce and less filling/onion.

Thank you!


Fed this to carnivore husband...he loved it! I used green enchilada sauce (just personal preference)...& topped when done with vegan sour "cream". It did make a lot, which is great. My truck driving husband can take the left overs with him on the will help him to avoid fast food for a day or two :)


I made this the other night for dinner and my non-veg family liked it a lot. I used a can of black beans mixed with refried beans, tvp, taco sauce and green chili's for the filling. My DH hates black beans but mixed in like this he didn't even notice!!!! Topped with Avocado slices and Tofutti Sour Cream and served with a side of Spanish rice this was extremely filling!!!!!! Thanks so much for a great recipe!!!!!  ;)b ;)b ;)b


yum, this recipe was a hit! i used black, red, and pinto beans and added some green chiles. my meat-eating family all enjoyed it, and left-overs have already been packed into tupperware for tomorrow's lunches.


I made this a few years ago when I first started cooking vegan and was new to nutritional yeast.  I loved the recipe then with the exception of the onion two onions was too much for me, but I was pregnant at the time and that may have been the issue. 

I love this it has the flavors I like from Mexican, my changes: 1 onion instead of two, 1 cup of corn, 1/4 tsp cumin added to the cheese sauce, I use two cans refried black beans in stead of three and I assemble it as a casserole.  This makes a nice size casserole, yum!!


Took some hints from the comments and it came out awesome! Didn't mix everything into the cheesy sauce--left it just as the 'cheese' and the enchilada sauce w/ salsa. Then assembled like a casserole. Topped with some sliced tomatoes, a little salt, pepper & chili powder. Let sit for 10-15 minutes once out of the oven so it can set up. This helps it thicken and keep it's a sultry, vegan, mexican lasagna. :)



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