cheesy stacked enchiladas

in restaurants, enchiladas are usually wrapped up as individual tortillas stuff with yuminess. but i was taught this stacked version, that you cut more like a pie, and is actually how i prefer my enchiladas. this is just a bean and cheese recipe, but you could layer different veggies, like avocados or mushrooms, to put it over the top.

• 4 whole wheat tortillas
• 1 can vegetarian/vegan refried beans
• 3 cans tomato sauce (8 oz. each)
• 1 block vegan cheddar (like vegan gourmet)
• most of a fajita/burrito seasoning packet**
• handful of black olives, sliced (optional)

for the cheese sauce:

• 1/3 cup nutritional yeast
• 1/3 cup whole wheat flour
• 1 cup water
• 1 tablespoon minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon salt/pepper mix
• 2 teaspoons vegan butter ( i use smart balance)
• 1 tablespoon fajita/burrito seasoning mix**

start by mixing up your cheese sauce ingredients in a bowl. the butter should be at room temperature or slightly heated ensure through mixing. **use one tablespoon of a fajita or burrito seasoning packet. in a separate bowl, mix 3 8oz. cans of tomato sauce with the rest of the seasoning packet.

in a 1½ quart round baking dish, lay down one tortilla and spread 2 spoonfuls of refried beans on top. then layer about 1/4 of the tomato sauce and 1/4 of the cheese sauce. lay down another tortilla and keep layering in this manner until you reach the top. finish with a layer of tomato sauce, and sprinkle shredded vegan cheddar on top. i like mine topped with sliced black olives.

bake at 350°f for about 20 minutes, or until cheese and sauce is bubbly. allow to cool for 5-10 minutes before serving.