Cheesy Bean and Cheese Enchiladas

Ingredients:

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.
Serves: 6
Preparation time: 45 min

Mexican food to me equals super easy awesome yum. And this recipe lives up to my definition. The "cheese" sauce is super easy to make. I don't even think they 4 tbsps of vegan margarine are necessary if you are looking to cut calories but still maintain flavor. I only had a few tortillas to use when I made this so I was able to save the bean mixture to put in tortillas for another night. I only used about 4 or 5 tortillas and they filled up the entire 9x13 pan so you also might want to prepare two pans. And these guys were big honkin' enchiladas. I actually ate two for lunch today since I had some leftovers and while my taste buds are happy, my full stomach is definitely regretting that decision.