Enchilada Bake - $2.13 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 1 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 medium onion, chopped | Jumbo Yellow Onions · 1 lb | $1.19 | 1 | $0.29 | $0.90 |
| 3 cloves garlic, minced | Kroger® Whole Garlic Bulbs · 5 ct | $2.49 | 3 | $1.49 | $1.00 |
| 2 cups black beans, cooked (or low-sodium canned) | Kroger® Black Beans · 15.25 ozx2 | $1.00 | 480 g | $1.11 | $0.89 |
| 1 cup kernel corn (1/2 of a 15.2 ounce can, low-sodium, drained and rinsed) | Kroger® Whole Kernel Canned Golden Corn · 15.25 oz | $1.00 | 240 g | $0.56 | $0.44 |
| 1 teaspoon cumin | McCormick Ground Cumin · 1.5 oz | $3.49 | 3 g | $0.25 | $3.24 |
| 2 cups prepared salsa, divided | Kroger® Mild Traditional Salsa · 16 oz | $2.19 | 480 g | $2.19 | - |
| 8 corn tortillas | Mission Super Soft Super Size Yellow Corn Tortillas · 10 count | $2.69 | 8 | $2.15 | $0.54 |
| 1/2 cup Monterey Jack cheese, shredded | Kroger® Monterey Jack Shredded Cheese · 8 oz | $2.00 | 113 g | $1.00 | $1.00 |
cumin drives this basket at $3.49, 20% of the total. The next biggest lines are corn tortillas ($2.69) and garlic ($2.49). $8.02 of the basket - 47% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- McCormick Ground Cumin · about 40 g left, $3.24 of value
- Kroger® Monterey Jack Shredded Cheese · about 114 g left, $1.00 of value
- Kroger® Whole Garlic Bulbs · about 2 left, $1.00 of value
- Jumbo Yellow Onions · about 344 g left, $0.90 of value
- Kroger® Black Beans · about 385 g left, $0.89 of value
- Mission Super Soft Super Size Yellow Corn Tortillas · about 2 left, $0.54 of value
Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying...
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups black beans, cooked (or low-sodium canned)
- 1 cup kernel corn (1/2 of a 15.2 ounce can, low-sodium, drained and rinsed)
- 1 teaspoon cumin
- 2 cups prepared salsa, divided
- 8 corn tortillas
- 1/2 cup Monterey Jack cheese, shredded
This recipe is credited to a partner program (The Bold and Beautiful Book of Bean Recipes Washington State WIC Program), so we don't reprint its directions - read them on the archived original.
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