Plant Based “Cheesy” Enchiladas

Simple and quick, these Plant-based “Cheesy” Enchiladas make the perfect dinner for any night of the week. This recipe is perfect for serving guests with food allergies as these enchiladas are gluten-free and plant-based.  

To make this recipe in a large skillet add the onion, garlic, corn, black beans, chili, onion powder, salt, and cilantro and cook for about 10 minutes. Then put the tortillas in a damp paper towel and microwave for 30 seconds so they do not crack. For each you spread House Party Cheese Dip on each tortilla and then fill with some of the bean filling. Roll and place in the pan seamed side down. Repeat with all tortillas and pour the remaining enchilada sauce and House Party Cheese Dip on top and place in the oven for 20 minutes.

Once the enchiladas are ready you can top it with any of your favorite toppings. I like to put plant-based sour cream and jalapenos on top of mine. Give this recipe a try!

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Plant Based “Cheesy” Enchiladas

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 148kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 1 (15 ounce) can red enchilada sauce
  • 1 tablespoon olive oil
  • 1 small onion , diced
  • 3 cloves garlic , minced
  • 1 cup frozen corn kernels
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher or fine sea salt
  • ¼ cup cilantro leaves , chopped
  • 10 corn tortillas
  • 1 (12 ounce) jar House Party Cheese Dip
  • Optional toppings:
  • Plant based sour cream
  • Jalapeno pepper slices
  • Cilantro leaves


  • Preheat oven to 400°F. Spray a 9 x 12-inch baking pan with cooking spray. Pour enough of the enchilada sauce into the pan to coat the bottom, about ¼ cup.
  • Heat oil in a large skillet over medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 30 seconds. Add the corn, black beans, chili, garlic, onion powders, salt, and cilantro. Cook, stirring occasionally for 10 minutes.
  • Wrap the tortillas in damp paper towels and microwave for 30 seconds to make them more pliable.
  • For each enchilada. Spread about 2 tablespoons of House Party Cheese Dip on a tortilla, making sure to go to the edges. Fill with some of the black bean mixture. Roll and place in prepared pan, seam-side down. Continue with the rest of the tortillas and filling. Pour the remaining enchilada sauce over the top, drizzle the rest of the House Party Cheese Dip over the top and bake for 20 minutes.
  • Serve topped with toppings of choice.


Nutrition Facts
Plant Based “Cheesy” Enchiladas
Amount Per Serving
Calories 148 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 284mg12%
Potassium 176mg5%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 2g2%
Protein 4g8%
Vitamin A 257IU5%
Vitamin C 3mg4%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dinner Enchiladas houseparty Onions

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