World Wide Vegan

Enchiladas and I have enjoyed a lifelong love affair. As a vegan I thought I was relagated to eat only "soy cheese" enchiladas until I found this recipe. Now I get all the flavor without animal fat or guilt. Can't beat that!


1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons margarine
10 tortillas
2 12 oz cans red enchilada sauce
3 15 oz cans beans (I like to use 1 can each of kidney, pinto & black), rinsed and drained
2 medium onions, chopped
1 can sliced olives
1/4 cup chopped cilantro,
1/2 cup fresh salsa (optional)

Vegan Cheese Sauce

Stir together flour, nutritional yeast, salt and garlic powder in a saucepan. Over medium heat add water and stir to combine. Heat until bubbly and thick. Remove from heat. Stir in mustard and margarine until margarine melts. Pour 1/2 cup of cheezy sauce into a cup and set aside. To the remaining sauce add the onion, beans, olives, cilantro and salsa and stir to blend.

Preparing the Enchiladas

Prepare a 9X13 inch pan with non-stick spray oil. Pour 3/4 cup of red enchilada sauce into prepared pan. Place a tortilla in pan and coat with enchilada sauce. Spoon in cheezy bean filling and roll. Fill remaining tortillas. Pour remaining enchilada sauce on top of enchiladas. Then drizzle the reserved cheezy sauce on top. Sprinkle on a few sliced olives and onions if desired. Bake at 350 degrees Fahrenheit for 30-45 minutes. Serves Six.

Labels: cheese sauce, diabetic friendly, easy, enchiladas, heart healthy, Mexican, quick, Vegan