Ingredients:

• 1/2c flour
• 1/2c nutritional yeast
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 cup water
• 1 teaspoon mustard
• 4 tablespoon vegan 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 9×13 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 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