Cheesy Bean and Cheese Enchiladas*

*this is non dairy and actually quite good. I found it on a vegetarian website. I have been trying to become more familiar with vegetarian dishes.


1/2 cup flour
1/2 cup nutritional yeast (I found this in the natural foods section in bulk)
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 teaspoon mustard
4 tablespoons margarine (if you use butter it is no longer dairy free:) )
10 corn tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained (you can try different kind of beans)
1/2 medium onion, diced
1 can olives, chopped ( I really ended up liking these)
1/4 cup chopped cilantro (a must!)
1/2 cup salsa (optional)

Directions:

Heat oven 350 degrees.

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 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.
(these are instructions to make them into enchiladas but you could just make it into a casserole.)

Bake at 350 degrees Fahrenheit until brown, 30-45 minutes.

Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 30-45