Cheesy Bean and Cheese Enchiladas

Brandilyn and I found this out there on the web when we were trying to find something to cook that sounded yummy and was dairy free for Dave and I.

1/2 cup flour

1/2 cup nutritional yeast

1 teaspoon seasalt

1 teaspoon garlic powder

2 cups water

1 teaspoon mustard

4 Tablespoons margarine

10 tortillas

2 small cans enchilada sauce

3 cans beans (white kidney, pinto, black), drained

2 medium onions, chopped

1 can olives, chopped

1/4 cup chopped cilantro, 1/2 cup salsa (optional)

In medium-large saucepan, combine flour, nutritional yeast, sea 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 9 x 13 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 at 350 degrees until brown, 30-45 minutes.

Makes 6 servings.