Cheesy Bean Enchiladas

Preparation time: 10 minutes
Cooking time: 30 – 45 minutes
Serves: 6-10

Ingredients:

½ cup flour
½ cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
¼ cup (4 tablespoons) non-dairy butter or margarine
10 tortillas
1 batch of enchilada sauce or 2 small cans enchilada sauce
3 cans beans (kidney, pinto, black), drained
2 medium onions, chopped
¼ cup chopped cilantro

½ cup salsa (optional)

Directions:

- Preheat oven to 350°F

- 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, 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 until brown, 30-45 minutes.

(Recipe modified by Dayna Panella from www.vegweb.com)