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?
Wow this was really good - could not tell it was vegan at all. ;)b
:) I started to learn to cook vegan from this website about 6 months ago and this recipe was one of the first dishes that I made. It's a favorite in our house now, we eat it at least once a week, and it'd would be more than that if my boyfriend got to!
This recipe was AMAZING. The best vegan enchiladas I have ever tasted. I am new to this site but I am interested in knowing is there any way to search on other recipes that were submitted by the person who submitted this one?
Made this last week and am making it again tonight, but this time in casserole form. FANTASTIC! And this will be the third time making the cheese sauce, I made it last week on its own just to eat with chips, best nutritional yeast cheese sauce I've tried, and I've tried a lot. This recipe is amazing, pure and simple. The prep time isn't bad at all and the final product is not only delicious but very filling. This is going into my regular rotation, my omni husband INSISTS upon it! ;)b
I really wanted to follow this recipe more closely, but I forgot! I forgot to take out some cheeze sauce for the top....and my sauce was too liquidy...so I decided to do a casserole. I sauteed some zucchini, and added that to the sauce with the beans...and used homemade enchilada sauce (Grandma Cortez). It is so good! Yum. I think it's worth the distress we'll have from the NY....
I'm not a big enchilada fan but I just made these and they are pretty good. I used large flour tortillas and omitted the cilantro because the boyfriend hates it. I also followed others' suggestions and added the juice of half a lime to the sauce and a few mild diced green chiles. I definately think this is makes the sauce taste a lot better. I also used only two cans of beans....one can of black beans and one can of refried pinto beans, salsa style (Trader Joes), and one onion. Since the beans already had salsa, I didn't add more. Overall, I think this is a good recipe. It makes A LOT! I used 14 tortillas.
WOW! I made these for the first time and brought them to a birthday party. Non-vegans loved them.This was also my first experience with nutritional yeast sauce-I can't believe I waited so long!
Delicious! I added sliced olives and red chili flakes. I also mashed the beans (not completely) with a potato masher. SOOO GOOOD! ;D
This is definetly going into my regular rotation ;)b I halved the recipe & added extra garlic & salt along with pepper & chili powder to the cheese sauce to make sure the husband couldn't taste the nut yeast. Worked perfectly! Next time I'm going to use less bean & add some sauteed veggies.
Delicious! Even my omni-boyfriend (skeptical of all faux "cheeses") went back for seconds, heh.
Halfed the recipe (using only one can of pinto beans; next time, I'll go for one-and-a-half), subbed green chilies for the olives, made it into a layered casserole as suggested earlier...I was sad to see the leftovers go and will make a full batch next time.
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