Enchilada Sauce
I'd use this with the Vege Black Bean Enchiladas
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp flour whole wheat flour, all-purpose flour and gluten-free flour blends all work
- 1 Tbsp ground chili powder scale back if you’re sensitive to spice or using particularly spicy chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp salt to taste
- Pinch cinnamon optional but recommended
- 2 Tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp apple cider vinegar or distilled white vinegar
- black pepper to taste
Instructions
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!