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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
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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.

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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.

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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!

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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

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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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This was WONDERFUL.  Even my carnivorus hubby liked and said I should make this again>

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This recipe is AWESOME.  I wish I'd bought the medium or mild enchilada sauce but other than that, it was amazing.  I had to heat the tortillas in the oven before using them so that they would not break.  Also, I added Soyrizo on top of the pile of filling inside and only used one can of beans.  I added cayenne to the filling, which in hindsight, was probably not necessary given the intensity of the enchilada sauce.  I forgot to put the Sour Supreme on top for serving-- that would have mitigated some of the spiciness.

This recipe is divine-- I shall make it again and tweak it some more.

*edit-- after making again*

-->  I made this again and it was even better!!  I layered the tortillas so that it was more like a casserole... I used less onion (about 1/2 as much).  I wish I'd been able to afford Soyrizo this time... I used Yves veggie mexican 'meat' and it wasn't as good.  I did use more beans this time though, to try to get a heartier dish.  Oh, I also made it a bit less spicy (used medium enchilada sauce).  I love this recipe so much!!!!!  Yay!!!

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This recipe is fantastic!  We've made it three times now, once for omnivorous company who loved it too.  Instead of rolling up the enchiladas, which never seems to work for me, I make more of an enchilada casserole by layering the tortillas with the other ingredients.  I also make my own enchilada sauce.  5 Stars!

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Excellent recipe!  Mine made 11 enchiladas and I cooked it in a larger pan.  Added two small cans of Ortega green chilis to it.  Topped it with Toffuti sour cream and wow...delicious.  I used all three types of beans.  Mmmmmmm....

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One batch of this recipe fed 6 hungry soldiers!  Everyone loved it.  I made it using Amy's Organic refried beans, and turned out great.  :)

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