- Recipes
- Vegetarian enchilada casserole
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Search results for 1 can (19 oz/540 ml) pinto beans, rinsed and drained
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- 540ml($0.59 per 100ml)Price$3.19
- 900g($0.47 per 100g)Price$4.19
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- 900g($0.42 per 100g)Price$3.79
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Search results for 10 g (1/4 cup) cilantro leaves
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- 10g($64.90 per 100g)Price$6.49
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Search results for Homemade or store-bought guacamole
- 275g($2.54 per 100g)Price$6.99
- 227g($2.99 per 100g)Price$6.79
- 340g($2.94 per 100g)Price$9.99
- 454g($2.09 per 100g)Price$9.49
- 454g($1.98 per 100g)Price$8.99
- 250ml($4.00 per 100ml)Price$9.99
- 340g($2.73 per 100g)Price$9.29
- 227g($3.30 per 100g)Price$7.49
Ingredients
- 30 ml (2 tbsp) unbleached all-purpose flour
- 15 ml (1 tbsp) vegetable oil (for sauce) & 30 ml (2 tbsp) vegetable oil (for casserole)
- 15 ml (1 tbsp) chili powder
- 5 ml (1 tsp) ground cumin
- 30 ml (2 tbsp) tomato paste
- 250 ml (1 cup) vegetable broth
- 30 ml (2 tbsp) apple cider vinegar
- 200 g (2 cups) orange cheddar cheese, grated
- 125 g (½ block) cream cheese, softened
- 6 wheat tortillas, each 7 inches (18 cm)
- 4 green onions, thinly sliced, white and green parts separated
- 1 can (19 oz/540 ml) pinto beans, rinsed and drained
- 10 g (1/4 cup) cilantro leaves
- Sour cream
- Homemade or store-bought guacamole