Vegetable Enchilada Casserole | Weeknight Dinners

Name: Vegetable Enchilada Casserole | Weeknight Dinners
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)

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