Delicious and el cheapo!
I’ve been a member of VegWeb since it was a teeny-tiny startup website. It’s exciting how big it has become, and I still use it all the time. If you haven’t checked it out before, go for it.
All recipe credit goes to this lovely admin of VegWeb! This is her recipe, (his?) and it is one of my favorites. I just cut the portions down and tweaked it to my liking. The original recipe made 2 giant pans and I had filling left over. I don’t like to waste food, so here it is, trimmed down.
- 1/2 cup flour
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 cups water
- 1/4 cup earth balance
- 1 teaspoon dijon mustard
- 2 (10-ounce) cans enchilada sauce
- 1 can black beans
- 1 can pinto beans
- 1 (15-ounce) can olives, drained and chopped (green or black)
- 1 medium yellow onion,chopped
- 1/2 cup chunky salsa (you can use picante-style too, but I like chunks.)
- 1/4 cup chopped cilantro
- 6 large tortillas
1. Make the Queso
Preheat oven to 350. In medium-large saucepan, mix flour, nutritional yeast, salt and garlic powder. Whisk in water. Heat on medium-high heat until bubbling and thick. Remove from heat and add margarine and mustard. Set aside 1/2 cup of the cheese sauce in separate bowl.
2. Add filling to the Queso
Open and reserve 1 can of enchilada sauce, set aside. Then add the remaining can of enchilada sauce, beans, olives, onions and salsa to the queso saucepan; stir everything to combine.
3. Dip and fill the Tortillas:
Coat the bottom of a 9″ x 13″ pan with a thin layer of reserved enchilada sauce. (Save some to put on top!) Place a tortilla in the pan and lightly dip to cover the whole tortilla with the sauce. Spoon filling inside tortilla, then roll the tortilla, (seam down) and push it to one end of pan. Repeat until all tortillas are coated with sauce and filled.
Pour the rest of the enchilada sauce on top, then spread reserved cheese sauce on top. I’ve seen others add a few sliced olives to the top as well! Whatever you fancy.
Bake at 350 degrees Fahrenheit until lightly crisp around edges for 40 minutes. Garnish with cilantro before serving.