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?
This recipe was the best! Both my husband and I ate two huge enchiladas for dinner and then ate the leftovers for work lunches. This is definitely a keeper.
I made these two times since last Thursday which was basically my first time making a cheese sauce. I only needed enough to feed me and my son so didn't measure anything and ended up layering corn tortillas sort of like a lasagna. I'm super excited about how good the cheese sauce came out, especially the second time ( the first time I had to strain lumps out and wasted a lot of the sauce which I didn't like doing) so today when I made these only used 1/4 cup flour and 1/4 cup nutritional yeast, then just eyeballed the amount of water and added it slowly and it was perfect.
I goofed up the cheese sauce the first time but then tried it again and cooked it less. It turned out great. I made it according to the recipe except that I only added two cans of beans.
These are delicious! I made them tonight for myself, my vegan daughter and my non vegan hubby. My daughter LOVED them, as did I. My husband liked them as well but he isnt much of a "burrito" type person, he prefers a steak haha. I used flour tortillas and one can of vegetarian refried beans and one can of black beans. I also added diced green peppers (small can) and put the olives on top so that my daughter could pick them off. I served it with a salad and chips and guacamole. I have a lot of leftovers so I will be eating it all week! ;)b
So I changed these up a little bit and kinda felt like they were good but not great for all the work. I added a minced jalapeno, fresh corn and soyrizo to the mix. I think if I had cooked up the soyrizo first before adding it it would have tasted better. I did however fry up my tortillas and then dip then in the enchilada sauce before filling and rolling them. This prevents tears and tastes pretty good (not good for ya but whatever it's enchildas go all the way). I will try this again but omit the soyrizo thanks!
What?! Are you sure theres no ecstacy in these enchiladas??! I was taken to a whole new level of taste when I ate these. remind me again why anyone would eat animal products?? The sauce is INCREDIBLE, the enchiladas were the most delicious Mexican dish I have ever tried, hands down. They tasted absolutely cheesy, saucy, and deliciously BURSTING with fresh flavors!
I put two kinds of beans (kidney and black) into the filling, and then I added a layer of refried (vegan) beans over top of the enchiladas, then covered it with the enchi sauce, then the cheese. I filled 6 medium sized tortillas in 2 8x8 casserole dishes (i need a 9x13! grrr) and that was just perfect. We thought we were going to have to freeze one dish, but ummmm, by the next morning....freezing was no longer an option because they are all gone!!
It's recipes like this that make me want to share with the world how good vegan food can be. When it came out of the oven, I couldn't believe that I actually made it, it looked awesome. Whomever came up with this one deserves a gold medal. ;)b Thank you for the UH-MAZING recipe!
This dish is sooooooooo good and am happy to find out about the cheesy sauce. The sauce is so rich and super delicious. I also add some spinash together with the bean mix and it turned out so good! I rolled up all tortillas and they looked beautiful..thanks for sharing this recipe!
We all thought this recipe was amazing! I did differ because it was late at night and the health food stores were closed, so I couldn't get any nutritional yeast, SO instead of the entire cheese sauce I just used extra salsa. I also forgot to add the onions, but it still turned out really good. I used some hot fire-roasted salsa and we thought that it was the best part.
oh my god, you have to try this using the nutritional yeast sauce... it's the best part!!
I use the nutritional yeast sauce recipe part of it for sooo many other purposes! this sauce over broccoli... SO GOOD!
Everyone in my house LOVED this recipe. The "cheese" sauce was great and the flavor of it blended so well with the beans and enchilada sauce. I had just cooked a big batch of pinto beans and was looking for a way to use the leftovers. I left them whole, but next time I think I'll refry them first. I rolled-up the tortillas, which was messy and fun, but next time I'll do the layered casserole as everyone suggests. Great recipe!
We all thought this recipe was amazing! I did differ because it was late at night and the health food stores were closed, so I couldn't get any nutritional yeast, SO instead of the entire cheese sauce I just used extra salsa. I also forgot to add the onions, but it still turned out really good. I used some hot fire-roasted salsa and we thought that it was the best part.
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