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 teaspoon mustard
4 tablespoons margarine
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)
- 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 9x13 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 degrees Fahrenheit until
brown, 30-45 minutes.
Makes: 6 servings,
Preparation time: 15 minutes,
Cooking time: 30-45 minutes.
Your question and comments are welcome