vegan enchiladas

[Guest guest]

I added chopped sauted red pepper, zucchini, and onion to the tops

of the baked enchiladas.. these turned out great!

 

Vegan Enchiladas (modified from a recipe on VegWeb)

 

1/2c flour

1/2c nutritional yeast

1 teaspoon salt

1 teaspoon garlic powder

2 cup water

1 teaspoon mustard

4 tablespoon margarine

10 tortillas

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)

 

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 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 until brown, 30-45 minutes.