Cheesy Beans and Rice Enchiladas

These enchiladas came out so well!  It's crazy to think that I got a cheese taste in this enchilada dish all from nutritional yeast!  It was surprisingly good after I got over the look of the "cheese."  It reminded me of mustard and I was so nervous to try it, but it was really yummy.  It's the perfect addition to the enchilada sauce on top.  I got this recipe from VegWeb.com submitted by Laura, but I changed a lot of the recipe.  I kept the "cheese" sauce the same, but forgot to add the mustard that was supposed to be in it.  You can make this recipe your own creation by adding other sorts of things like bell peppers and whatnot.  Have fun! 

Ingredients:

• 1/2 cup flour (I used wheat all-purpose)
• 1/2 cup nutritional yeast
• 1 tsp. salt
• 1 tsp. garlic powder
• 2 cups water
• 1/4 cup Earth Balance Butter
• 1 tsp mustard (I forgot to add)
• 1 (10-ounce) cans enchilada sauce  (I made enchilada sauce from a powder packet...made according to directions........ and then added a can of enchilada sauce to it)
• 2 ( 15 ounce) canned beans, drained  (I used one pinto bean and one black bean)
• 1 can of corn
• 1 can olives
• 2-3 cups of brown rice (I used one bag of frozen brown rice from Rice Expressions...be sure to cook in microwave before adding) 
• 1 green onion, chopped
• 1 white onion, chopped
• 2-3 cloves garlic, diced
• 6 whole wheat tortillas (you can use any kind of tortilla)

Directions:

1. "Cheese" Sauce: In a medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder.  Whisk in water.  Heat on medium heat until bubbling and thick.  Remove from heat and add Earth Balance Butter and mustard. 
2. In a frying pan saute the green onion, white onion and the garlic cloves until white onion becomes translucent.  I sprinkled a bit of pepper on top while sauteing.
3. In a bowl mix the olives, beans, corn and brown rice together and set aside.  This will be the filling of the enchiladas.
4. Pour less than half of the enchilada sauce on the bottom of a 9"x 13" pan to cover the bottom.  Cover each side of tortilla in enchilada sauce and stuff with the filling (beans, olives, corn and rice mix) and some of the sauteed onions and garlic.  Roll and push to one end of the pan.  Continue until the whole pan is filled with the stuffed tortillas.  Pour half of the left over enchilada sauce on top.  With the rest of the enchilada sauce mix a little less than half of the "cheese" sauce with it and cover the top of the enchiladas.  With the left over "cheese" sauce sprinkle on each enchilada.
5. Bake at 350 degrees Fahrenheit until brown, 30 to 45 minutes.

You can enjoy with some Tofutti sour cream, salsa and guacamole!