Vegetable Enchilada Casserole | Weeknight Dinners | Umami

Ingredients

• 12 small corn tortillas ($0.64)
• 1 ½ cups shredded "taco blend" cheese ($0.94)
• 1 zucchini (about 3/4 lb.) ($0.95)
• 1 15oz. can black beans, drained* ($0.55)
• 1 cup frozen corn kernels ($0.63)
• 1 4oz. can diced green chiles ($0.87)
• 1/2 bunch (3-4 each) green onions ($0.38)
• 1/4 bunch fresh cilantro (optional) ($0.22)
• 1/4 tsp salt ($0.02)
• 2 Tbsp cooking oil ($0.08)
• 2 Tbsp chili powder ($0.30)
• 2 Tbsp all-purpose flour ($0.02)
• 2 cups water ($0.00)
• 3 oz. tomato paste ($0.33)
• 1/2 tsp ground cumin ($0.05)
• 1/2 tsp garlic powder ($0.05)
• 1/4 tsp cayenne pepper ($0.02)
• 3/4 tsp salt ($0.03)