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Cheesy Bean and Cheese Enchiladas from VegWeb.com

April 21, 2008 by Victoria

Vegan Enchiladas
I can’t believe I haven’t posted about this recipe yet. This is a stable in our house, eaten at least once a week. My boyfriend would have this every second day if he was allowed! Unfortunately, the only vegetables that we use in this recipe are onions and jalapeƱos. It is however a great source of protein and tastes fantastic. *yum*
VegWeb.com was a life saver when we first went vegan and were recipe book-less. It’s a great source of recipes and tips for cooking. These cheesy bean and cheese enchalidas are one of their top 10 recipes, with over 80,000 views and 125 reviews. There are tonnes of photos sent in by the users. I have ctrl+c and ctrl+v the instructions from the site and take no responsibility for it’s AWESOMNESS. Make this, you defiantly won’t regret it. 5 ommnomnom *s

Ingredients:

  • 1/2c flour
  • 1/2c nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 cup water
  • 1 teaspoon mustard
  • 4 tablespoon margarine
    • Or soya butter
  • 10 tortillas
    • The Old el Passo Salsa Tortillas are perfect for this
  • 2 small cans enchilada sauce
  • 3 cans beans (white kidney, pinto, black), drained
  • 2 medium onions, chopped
  • 1 can olives, chopped
  • 1/4 cup chopped cilantro, 1/2 cup salsa (optional)
    • Tried this once, don’t bother adding these now

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.

Serves: 6

Preparation time: 45 min

Vegan Enchiladas


2 Comments »

  1. Hi Victoria, just popped over to say hi and thanks for your comment on my blog. Thanks for adding the link, I love your stuff here. And I’m making a big effort at the moment to eat less meat so your recipes will come in really handy!

    Maz

  2. Hey there, long time lurker here with my first comment! My daughter is getting married to her lovely mexican gentleman soon, and I’m tasked with doing the wedding arrangements! I thought enchiladas would be a nice finger food, so trying to find some good enchilada recipes. What do you think? Any more ideas?? Anyway, thanks for your hard work as ever…

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