Monday, December 12, 2011

Easy Enchilada Sauce

Alright, I know I used to be able to find canned enchie sauce that didn't have a lot of gobbledy-gook in it! Not this time. I thought d'ems which stock the stores were catching on to the fact that some of us don't want to eat crap. Unless we choose to that is... *earnestly ignores bowl of yogurt-covered pretzels at her elbow*

My friend Beth chastised me loooong ago for not making my own. Now I see why. No biggie, and all from stuff you probably have in your pantry already. I have seen the light.

I made a half recipe of the Vegetarian Times' black bean and corn enchiladas ( lazy and just tore up 3-4 corn tortillas and layered the filling!), using a recipe for the sauce I found on S'good!

Easy Enchilada Sauce:
(slightly adapted from Jolinda Hackett's recipe on

2 tbsp vegetable oil
2 tbsp flour (I used whole grain spelt flour)
2 tbsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper, or to taste
2 cups water
1- 8 ounce can tomato paste (I only had a 6 oz they even make 8 oz'ers?? I added some tomato puree in to flesh it out, but really, I think it must have been a typo in the orig. recipe)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
(I added a small squeeze of agave nectar, and about 1/2 tsp white vinegar...)

Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.

Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Cover and allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

I froze the extra sauce not used in the making of this:


Joanne said...

I actually LOVE layering enchiladas into much easier. And homemade sauce is definitely the way to go! Yum!

Erndog said...

Totally Joanne! I'm a convert on both points. :-) And I'm so going to make one of your last recipes you posted. You make wonderful dishes that seem to be perfectly in line with what I like to eat!

Beth said...

I knew if I put you to the task of enchilada sauce, you'd find a better recipe than I did. Going to try it with the black bean enchiladas for some vegetarian friends coming over for dinner tonight.

Erndog said...

Yay! And now I know what's going on our menu plan for early next week. Especially since it just got cold again alla sudden like. :-) Can't wait to see you!