Vegetarian Enchilada Sauce

Enchiladas are a quick dinner that can be prepared ahead of time. Finding a canned sauce can be tricky for a health conscious vegetarian. Most sauces I have found contain chicken stock, corn starch or other ingredients I try to avoid. This recipe is simple and can be made gluten free by using gluten free flour. 

Enchilada sauce

2 T olive oil

1t. cumin

¼ c flour

4T tomato paste

16 oz water or veg. broth

½ t. onion powder

½ t. garlic powder

½ t. salt

½ t. cayenne pepper

Heat oil, stir in cayenne and cumin. Add flour, cook for a few minutes, add the remaining ingredients. Stir until smooth or slightly thickened about 10 minutes.  Use immediately or store in the refrigerator for 3 days. 

I used this sauce to make layered enchiladas by layering corn tortillas with a mixture of black beans, onions, broccoli, and carrots that were sautéed with a little cumin and salt.