Vegetable Enchilada Casserole

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	5%	0%
protein add	100%	100%
salt	1%	0%
aromatics	27%	6%
vegetables and beans	83%	1%
liquid	80%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	12 small corn tortillas ($0.64)
170 g	1.5 cups shredded "taco blend" cheese ($0.94)
340 g	1 zucchini (about 3/4 lb.) ($0.95)
425 g	1 15oz. can black beans, drained* ($0.55)
154 g	1 cup frozen corn kernels ($0.63)
113 g	1 4oz. can diced green chiles ($0.87)
75 g	1/2 bunch (3-4 each) green onions ($0.38)
0 g	1/4 bunch fresh cilantro (optional) ($0.22)
2 g	1/4 tsp salt ($0.02)
27 g	2 Tbsp cooking oil ($0.08)
16 g	2 Tbsp chili powder ($0.30)
15 g	2 Tbsp all-purpose flour ($0.02)
473 g	2 cups water ($0.00)
85 g	3 oz. tomato paste ($0.33)
1 g	1/2 tsp ground cumin ($0.05)
1 g	1/2 tsp garlic powder ($0.05)
1 g	1/4 tsp cayenne pepper ($0.02)
4 g	3/4 tsp salt ($0.03)

Method: 4 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My family really enjoyed this. I accidentally used five tortillas per layer {two halves per side and one in the middle}. Love the homemade enchilada sauce. I never knew it was so easy to make, and tastes wA y better than store-bought. I did add a little chili ” — a cook, 5.0★

“Very good! I increased recipe to make it in a 9x13 (don’t own a 9x9 and I wanted leftovers haha). Used about 6 corn tortillas per layer and doubled sauce. I added ground turkey (if you do same make sure to increase volume of sauce). I think next time I’ll add ” — a cook, 5.0★