Cheesy Bean and Cheese Vegan Oxymoron Enchilada Pie

Too good to be true? Seems like it until you make it! What started as enchiladas quickly became something more closely resembling a tamale pie...and then ended up looking like a sloppy mess of absolute heaven! I affectionately call it my Mexican Enchilada Slop....very affectionately! To REALLY make this, serve Tofutti Sour Cream and my Charred Guacamole on top. And to really make it perfect, whip up a batch of my Frijoles Barachos and use them in place of the can of pinto beans...and then as a side dish!

1/2 cup flour
1/2 cup nutritional yeast
1 tsp salt
1 tsp garlic powder
2 cups water
1 tsp brown mustard
1 jalapeno
5-8 corn tortillas
1 can black beans, drained
1 can pinto beans, drained
1 medium onion, chopped
1 small can green chilies
1/4 cup chopped cilantro
1/2 cup medium salsa
1 large can of medium enchilada sauce
Charred Guacamole (another February recipe)
Tofutti Sour Supreme Sour Cream

Saute onions and jalapenos together and set aside. In a medium-large saucepan, combine flour, nutritional yeast, salt, and garlic powder. Add the water and mix thoroughly. Whisk on medium heat until the mixture is bubbly and thick. Remove from heat and stir in the mustard. Now you have the miracle cheese mixture part of this dish.... It doesn't taste like cheese, but it is ok...the big picture is where it all comes together. Reserve 1/2 cup of the cheese on the side in a separate container.

Add the onions and jalapenos, beans, cilantro, and salsa to the sauce.

In a casserole dish, pour 1/2 of the enchilada sauce to well coat the base. Line the bottom of the pan/enchilada sauce with a layer of tortillas and again coat them with a little more enchilada sauce. Spoon in the filling over the tortillas. If you can continue to layer like lasagna, do so until the casserole dish is full to the top. Cover with the remaining enchilada sauce and reserved cheese as the top layer.

Bake this whole yummy slop mess in the oven at 350 degrees until brown, about 30-45 minutes. Serve Tofutti and guacamole on top.