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 (not...got lazy and just tore up 3-4 corn tortillas and layered the filling!), using a recipe for the sauce I found on About.com. S'good!
Easy Enchilada Sauce:
(slightly adapted from Jolinda Hackett's recipe on About.com)
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 can...do 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: