'Cheesy' Enchiladas

Tonight we made ‘Cheesy’ Enchiladas for supper. The cheese sauce for this recipe was exceptional. I will definitely use it again for nachos or maybe a macaroni dish. The filling was easy to make but, the enchiladas just took a while to bake. This recipe made way too much for two people but I think we’ll freeze the rest. Here’s the recipe:

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) (I only used 2 cans)
1 (15-ounce) can olives, drained and chopped (I used corn instead)
2 medium onions, chopped
1/2 cup salsa (optional)
1/4 cup chopped cilantro
10 tortillas

Directions:
1. "Cheese" Sauce: In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Whisk in the water. Heat on medium heat until bubbling and thick. Remove from heat and add margarine and mustard. Set aside 1/2 cup of cheese sauce in separate container.
2. Set aside 1/2 cup of enchilada sauce. For the filling, add the beans, corn, onions, and salsa to the rest of the cheese mix.

3. Pour the 1/2 cup of enchilada sauce in the bottom of a 9" x 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 are filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. 4. Bake at 350 degrees Fahrenheit until brown, 30 to 45 minutes.
Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 30 to 45 minutes