Homemade Enchilada Sauce
This enchilada sauce is featured in my Sweet Potato and Black Bean Enchiladas. The sauce is fiery and flavourful, made with spices like chili powder, cumin and cinnamon for a mouth-watering, luscious and zesty sauce.
Servings 1 cups
- 3 tbsp neutral oil (avocado oil or coconut oil)
- 3 tbsp all-purpose flour , or gluten-free flour
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper flakes
- 1/8 tsp cinnamon
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 2 tbsp tomato paste
- 1.5 cups vegetable broth
- 1 tsp apple cider vinegar
Measure out all your dry ingredients, as well as tomato paste and veg broth. The recipe comes together quickly, so have them close by.
Heat oil in a medium-sized saucepan on high. Once hot (i.e. the surface is shimmering) whisk in all-purpose flour and spice mixture. Continue whisking to combine, until thick and fragrant. Then add tomato paste.
Slowly splash in vegetable broth. Continue whisking to form a smooth liquid. Bring sauce to a low simmer and cook for 5 to 10 mins, or until thick and saucy. (Consistency should be thick like ketchup). Splash in apple cider vinegar and stir to combine. Remove from heat and use to make your favourite enchilada dishes.
Use this homemade enchilada sauce to make Sweet Potato and Black Bean Enchiladas.
Enchilada sauce will keep in fridge for up to 2-3 days. Heat in saucepan, whisking well before use. Optional to add splashes veg broth to thin.
Nutrition information is a rough estimate.
Calories: 525kcal | Carbohydrates: 32g | Protein: 5g | Fat: 43g | Saturated Fat: 3g | Sodium: 2897mg | Potassium: 439mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2627IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 4mg