The Enchiladas

Ingredients
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
1 can black olives, drained & chopped
1 sweet onion, chopped
1 cup corn
3 jalapeno peppers, finely chopped (less or more depending on wanted spicy level)
1 can enchilada sauce (I use red)
1/2 favorite salsa
1/4 cup chopped cilantro
10 corn tortillas
Salt to taste
Coconut oil for saute

"Cheese" Sauce

1/2 whole wheat flour

1/2 nutritional yeast

1 teaspoon salt

1 teaspoon garlic powder

2 cups water

1/4 cup Earth Balance

1 teaspoon mustard

Method
To make the "cheese," combine flour, nutritional yeast, salt and garlic in saucepan. Whisk in water. Heat on medium until thick and bubbling. Remove from heat and add Earth Balance and mustard. Set aside 1/2 cup of the cheese sauce. Dip your finger in and try it. Stinkin' good.
Heat coconut oil in a large pot. Add onions and jalapeno peppers. Cook until soft. Then add beans, corn, olives, salsa, and cilantro. Stir together and add all except 1/2 cup of the "cheese" sauce. Stir together, cooking for about 5 minutes. Salt to taste.
Coat the bottom of a 9"x13" pan with enchilada sauce. Cover the bottom of the pan with tortillas, then spoon bean filling to cover. Place more tortillas on top, cover in enchilada sauce, and more filling. On and so forth. Like a lasanga. On the very top, pour enchilada sauce and 1/2 reserved cheese sauce.
Bake at 350 degrees for 30-45 minutes...until it begins to brown.
Serve with freshly sliced avocado. Makes great leftovers.