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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 LOVED this recipe (big surprise, since everyone apperently did:)). Instead of using two onions, I replace one of the onions with a fresh green bell pepper and a jalapeno pepper. I also left out the olives and only used two cans of beans. It was AWESOME, definitely one of my new favorites!

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Anonymous

this is an amazing recipe! we made it as a casserole and i can't even begin to tell you how yummy it was. we added corn and a 1/2 can of fire roasted tomatoes with adobo chilis to our beans (just used 2 1/2 cups of dried black beans) which made for an excellent filling. make this!!!

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Fantastic recipe!  Everyone I fed these to (including meat-eaters) LOVED them...defintley a new staple in our house.

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these came out SOOOO good. these are definitely becoming a regular meal around here. my husband and my 15 month old loved them and its really hard to find a meal that they BOTH like. i only put half an onion since my 15 month old hates onions and i left out the cilantro because my husband hates cilantro. i added a slice of avocado in each enchilada. there was a lot of bean mix left over so i poured it on top. I'm eating the leftovers right now and they taste great, they just dried out some but still taste good.

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I'm having to make a dish for my core(class), but I wanted one that tastes great so there's no more veggie bashing -than usual-. That said, I tested this out on my family ^.^ and it passed with flying colors! I can't wait to cook it for my core! (& prove the hick wrong). ^o^

Delicious. Thanks so much for the recipe.
I will most definitely be making this again...and again.

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I think i'm addicted to the cheezey sauce in this recipie i've been keeping a tub of it in my fridge at all times ...using it for dip, casadeas(?) grilled cheeze, on crackers, nachos ...everything ...YUM!...i cant get enuogh :D

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There was so much filling, we ate some with tortilla chips as nachos!
Love this cheese sauce, it tastes just like mexican white cheese!
I forgot to drain the beans, which was my fault, but next time I will drain them and add more enchilada sauce.
TRY THIS.

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I was confused by the flour and nut yeast mix.  I brought it to a boil and the flour kept clumping, and instead of creating a paste like I imagined it would, it just created a mess.  What did I do wrong?

You have to stir it constantly while it's on the heat in order to keep it from clumping.  That goes for just about any sauce that uses flour or corn starch as a thickener.

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I too, used Soyrizo (sauteed first, and then put inside) as part of my filling and it really made the recipe for me! 

I was confused by the flour and nut yeast mix.  I brought it to a boil and the flour kept clumping, and instead of creating a paste like I imagined it would, it just created a mess.  What did I do wrong?

As for the sauce and breaking of tortilla issues that everyone is having, here is the traditional Mexican way that prevents breakage (not that there's anything wrong with a casserole!):  Heat up a 1/2 inch of olive oil in one pan and the enchilada sauce in another.  Then, diip the tortilla in the hot oil for about ten seconds, and immediately following that dip it in the enchilada sauce.  Have a plate ready on the side to put the tortilla.  After you dip it in both the oil and the sauce, it is ready to be filled and rolled.  If you do it right, it should easly roll over without breaking. 

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This was very tasty!  I made it as a casserole like previous posters suggested.  I was very impressed with the cheese sauce!  I will definitely cut back on the bean mixture.....I had a ton leftover (I froze the leftovers).  I topped it with corn kernels, sliced avocados and SourSupreme.  Delicious!!  My hubby was not a huge fan but I was happy with it.

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