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'm going to try this recipe again but next time I will SAUTE THE ONIONS before putting them into the filling. The onions didn't cook well enough in the oven and we ended up with basically raw onions in the finished product. Otherwise, not too shabby.
;D
This is GREAT! :)
This is the first enchilada recipe that I have tried, and so far it is fantastic! Okay, so I have not tried the finished product yet, but I have ate alot of it when I was making it!
Also, the cheeze sauce is amazing, and I cannot wait to try it on different things.
To the mix I added couple of things though: chopped fresh spinich, green bell pepper, and chopped hot peppers.
OOOOOOhhh... it is almost done..... YUMMY YUMMY YUM YUM!
This was really good. Definitely a "man's" meal. I just used one can of refried beans and one of black and it was great! One onion is more than enough! My fiance loved this...
These were extremely good, I made it just as written the 1st time and after that I made my own changes. I added ground round and spanish rice which increased the volume and flavor it was soooooo good. No leftovers!
they're a blast to make!
I cut way down on the filling since I didn't want to have tons of leftovers, and made my own enchilada sauce. thanks for another great recipe!
this was really yummy. i followed other reviews and layered into a casserole. i used cheddar soy cheese, and made my own enchilada sauce. i also used black beans, cause i had them on hand. we need to go shopping for more beans. anyways, it was really yummy!! :)
I made this as a casserole like people suggested and I liked it but didn't love it. It was very mushy. I think this would be a fantastic bean dip! That's what I will be using it for. ;)
Very good! I altered it a bit because I only had 2 cans of beans. I used 1 can of black beans and 1 can of chili beans and a little bit of the morning star 'beef' crumbles. My omni husband LOVED them! He took them to work the next day and had leftovers too, that's really saying something because he is not one to eat leftovers. Excellent recipe and so cheap to make!!
Jabang, I use Red Star nutritional yeast. I think the powdery form works better but if you have the flakes, just whiz them in a food processor for a few seconds.
Does it matter which form of nutritional yeast I use? Powder or flake? Thanks.
These were good. I used only 2 cans of beans as suggested (black and pinto) and added a package of Soy Taco and a cup of frozen corn. I made 12 enchiladas with corn tortillas and the filling worked out perfectly in my larger baking dish (10 x 14 maybe?) To prevent the tortillas from falling apart without having to fry them, I wrap them in a cloth towel and warm them in the microwave for a minute on high. I keep them wrapped up as I go along and never have a problem with tearing. These were extra yummy topped with Tofutti Sour Cream. Thanks for the recipe!
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