Enchiladas

Ingredients

1/2 cup flour

1/2 cup nutritional yeast

1 teaspoon garlic powder
2 cups water
1/4 cup vegan margarine
1 teaspoon mustard
1 (20 ounce) can enchilada sauce
3 (14.5 ounce) cans beans, drained (I use chili, great northern, and tri-bean blend)
8 ounces mushrooms

4 cloves garlic, minced
1/2 cup salsa

3 Jalapeno peppers, sliced (optional)
1/4 cup chopped cilantro (optional)
10 tortillas

Directions

• To make the cheese sauce: In a large pan, add flour, nutritional yeast, and garlic powder. Whisk in water. Heat on medium until it bubbles and starts to thicken. Remove from heat and add margarine and mustard. Measure out a cup of the cheese sauce and set aside for later.
• Measure 2 cups of the enchilada sauce and set aside. Add the remaining enchilada sauce, beans, mushrooms, garlic, salsa, and jalapenos to the pot with the cheese sauce. Stir. This will be the filling.
• Pour some of the reserved enchilada sauce on the bottom of a 9X13 pan to coat the bottom. Pour a little enchilada sauce in a tortilla, add some filling and cilantro, then roll the tortilla and place in the pan. Repeat until the pan is full. If there is any filling left, set aside for later. 
• Spread the remaining enchilada sauce and reserved cheese sauce on the top of the tortillas.
• Bake at 325°F for 30-45 minutes. Top with any remaining filling. 

Servings: 10

Prep time: 15-20 minutes

Total time: 45 minutes to an hour