Cheesy Bean and Cheese Enchiladas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.1
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,110.1 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 9.2 g
  • Protein: 13.9 g

View full nutritional breakdown of Cheesy Bean and Cheese Enchiladas calories by ingredient
Submitted by:


Vegan "cheesy" enchiladas Vegan "cheesy" enchiladas
Number of Servings: 8


    1/2 c. flour
    1/2 c. nutritional yeast
    1 tsp salt
    1 tsp garlic powder
    2 cups water
    1 tsp mustard
    4 tbsp Earth Balance
    10 tortillas
    2 small cans enchilada sauce
    3 cans beans -- white, black, kidney
    2 medium onions, chopped
    1 can olives, chopped
    1/4 c. chopped cilantro, 1/2 c. salsa (optional)


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 1/2 cup of enchilada sauce into the bottom of a 9x13 in. pan. Place a tortilla in pan and cover in enchilada suace. 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 degrees until brown, 30-45 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user ERIKA00177.

Rate This Recipe