These are near identical to vegweb’s version. Serve with the Roasted Jalapenos or risk being a dumbass.
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 corn tortillas
2 small cans enchilada sauce (I use one red, one green)
3 cans beans (white kidney, pinto, or black), drained OR 2 cups dried beans, soaked and prepared
1 can olives, chopped
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water gradually 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 beans and olives to sauce. Stir to combine.
Pour a 1/2 cup of enchilada sauce in the bottom of a 9×13 pan. Warm sauce in a skillet and place tortilla in sauce until softened. Spoon in filling, roll up, and place in large pan. Continue until all tortillas are filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.