Dinner for 16
Baked Vegetarian Enchiladas
Corn, black beans, tofu, salsa, and cheese fill tortillas before they bake under enchilada sauce.
Typical price
$6.14for 4 servings
$1.54 per serving$6.14 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 40 minstart to table
- Mediumdifficulty
- 16servings as written
- $typical cost tier
MexicanVegetarianBudgetFamilyDinners
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Corn kernels$0.09/oz typical | 30 oz | $2.70Typical price |
| Canned beans$0.09/oz typical | 30 oz | $2.70Typical price |
| Salsa$0.14/oz typical | 17 oz | $2.38Typical price |
| Tofu$0.17/oz typical | 4.25 oz | $0.72Typical price |
| Tortillas$0.30 each typical | 16 | $4.80Typical price |
| Enchilada or taco sauce$0.16/oz typical | 30 oz | $4.80Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 16 oz | $6.40Typical price |
| Sour cream or plain yogurt$0.14/oz typical | 0.5 oz | $0.07Typical price |
| Total for the servings shown | $24.57 | |
Ingredients
- 2 cans corn
- 2 cans black beans
- 2 cups salsa
- 1/2 cup firm tofu
- 1 tsp salt
- 16 corn tortillas
- 2 cans enchilada sauce
- 4 cups reduced fat cheese
- sour cream (optional)
Steps
- Heat the oven to 375 F and coat two 9-by-13-inch baking dishes with cooking oil.
- Drain the corn and beans, then stir them with tofu, salsa, and salt in a large bowl.
- Warm the tortillas under a damp towel for 1 minute, then fill and roll each tortilla.
- Arrange the enchiladas seam-side down, cover them with sauce and cheese, and bake for 20 minutes.
- Rest the enchiladas for 5 minutes before serving.
Swaps
- Sour cream or plain yogurt for Yogurtabout $0.02/oz less at typical prices
- Canned beans for Dried beans and lentilsabout $0.02/oz more at typical prices
- Tortillas for Pita or naanabout $0.25/each more at typical prices
Main ingredient on sale this week? See what to make with canned beans on sale.
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