Vegan Cheesy Enchiladas Recipe- treat yourself to Mexican tonight!

This is a fairly simple recipe and a family favorite!  Loaded with protein and no cholesterol, there is a ton of flavor and  great textures, this is sure to please! The cheese sauce also makes an incredible dip for nachos, chips, vegetables plus don’t forget Super Bowl and, of course,  perfect for this dish.

 

When we first introduced a Vegan diet in our house, this was one of my “best sellers” for the kids and DH.  Hook, line and sinker, they LOVED it and it has since become a monthly dish.  We don’t serve it with any other side dish since it is incredibly filling and we keep it fairly simple but you can go crazy with the toppings!

Sadly, leftovers normally sit in the fridge until it’s time to clean it out however with this dish, it is a different story 😉  (I’m actually looking forward to lunch tomorrow, nom!)  The recipe serves 5-6 people.  Enjoy and let me know your thoughts!

What you need:

• 12 tortillas
• 3 cans of beans of your choice (we used kidney, pinto and black beans, 14 1/2 oz. cans each)
• 2 cans of enchilada sauce (15 oz. each)
• 2 cups chopped onions
• Salsa (fresh is best, we grabbed some pre made at Whole Foods)
• Guacamole (see above)

Cheese sauce:

• 2 cups of water
• 1/2 cup unbleached flour
• 1/2 cup nutritional yeast
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp mustard (ground)
• 2 tbsp vegan margarine (earth balance) (can be omitted if you are watching calorie intake)

Extra topping suggestions that we skipped but you may like:

• vegan sour cream
• chopped cilantro
• chopped olives
• shredded vegan cheese

Start cheese sauce on the stove (medium heat) by adding flour, nutritional yeast, salt & garlic powder into a small pot and stir or whisk in the water and continue to do so until it is thick (6-8 minutes).  Take off of stove top and stir in mustard and earth balance, if using.  Pour some into a bowl for later (1/4-1/2 cup to drizzle on before serving)
In large pot on medium heat, pour 1 1/2 cans of the enchilada  sauce, beans, 1/2 cup of salsa and onions and mix together.  Pour remaining enchilada sauce on the bottom of of your pan.  Place tortillas in pan, coating the bottom with sauce and spoon mixture into tortilla, roll up and place in pan side by side.  Continue until all 12 are wrapped.  Pour vegan cheese mixture on top and pop in the oven (350) for 35 minutes.

Use a spatula (wooden works too) and serve with a scoop of guacamole and salsa.  Drizzle some of the remaining cheese sauce on top.

Margarita, anyone?  😉

So… Try it!

~M~