Dinner for 4

Black Bean Kale Enchiladas

Name: Black Bean Kale Enchiladas
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/2 cup cashews; heaping 1/2 cup salsa (optional); 1 red bell pepper; 1 cans (15 oz) black beans; 1 tsp fine sea salt; 1/2 tsp garlic powder; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1/4 tsp cayenne; 1 cup kale or spinach (optional); 12 corn tortillas; 8 oz enchilada sauce; avocado and cilantro to garnish (optional)

$9.35for 440 minServes 4

Black beans, pepper, and greens fill corn tortillas covered with enchilada sauce and cashew cream, then bake until bubbling.

Black Bean Kale Enchiladas with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 2.25 oz$0.70/oz typical	2.25 oz	$1.57Typical price
	Salsa, 0.5 oz$0.14/oz typical	0.5 oz	$0.07Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Spinach, 0.5 oz$0.35/oz typical	0.5 oz	$0.17Typical price
	Tortillas, 12$0.30 each typical	12	$3.60Typical price
	Enchilada, 8 oz$0.16/oz typical	8 oz	$1.28Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$9.35

Swaps

Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

Salt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mexican Vegetarian Vegan Dairy-free Budget Family Dinners

Typical price

$2.34 per serving$9.35 for 4

City Store

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.

Ingredients

1/2 cup cashews
heaping 1/2 cup salsa (optional)
1 red bell pepper
1 cans (15 oz) black beans
1 tsp fine sea salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne
1 cup kale or spinach (optional)
12 corn tortillas
8 oz enchilada sauce
avocado and cilantro to garnish (optional)

Steps

Heat the oven to 375 F and soak the cashews in boiling water for 10 minutes.
Drain the cashews and blend them with the salsa and enough water to make a smooth cream.
Cook the chopped bell pepper in a skillet over medium heat for 5 minutes, then stir in the beans, kale, salt, garlic powder, cumin, smoked paprika, and cayenne.
Warm the tortillas briefly in a skillet, then fill each with the bean mixture and roll it closed.
Spread some enchilada sauce in a 9-by-13-inch baking dish, arrange the enchiladas seam-side down, and cover them with the remaining sauce and cashew cream.
Bake for 15 to 18 minutes, until the sauce bubbles.

Main ingredient on sale this week? See what to make with canned beans on sale.