Name: Weeknight Enchiladas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 to 8 servings (makes 16 enchiladas)
Ingredients: 2 Tbsp vegetable or canola oil ($0.08); 2 Tbsp chili powder* ($0.30); 2 Tbsp flour ($0.02); 2 cups water ( $0.00); 3 oz. tomato paste ($0.33); ½ tsp cumin ($0.05); ½ tsp garlic powder ($0.05); ¼ tsp cayenne pepper ($0.02); ¾ tsp salt ($0.03); 16 small corn tortillas ($0.93); 4 cups refried beans ($1.60); 8 oz. Pepper Jack, shredded (2 cups) ($2.29); 1/2 large avocado, sliced thin ($0.75); 1/4 bunch cilantro (or green onions), roughly chopped ($0.25)