I've been conjuring up all sorts of sauces lately. I've always been a gravy-type food fan, so it's only natural that I love all sorts of sauces.
The other day, I was cooking up some dinners I had frozen and came across some enchiladas. They were so sad there in the bottom of the freezer, so of course, I had to whip up some sauce to bake them in.
I have a sauce that I usually make, but I was feeling a little adventurous, so I changed it up a bit. This one is a little thicker and a little spicier. Yes, it's very similar with one added ingredient, and I like it a little more!
Best part? Freezer friendly!
Related: Spinach & Black Bean Enchiladas
Makes about 2 cups
- 3 TBSP olive oil
- 1 1/2 TBSP white whole wheat flour
- 2 TBSP chili powder
- 2 1/2 Cups vegetable stock
- 6 Ounces tomato paste
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp organic cane sugar
- 1 tsp nutritional yeast flakes
1. Heat oil in a saucepan. Sprinkle flour over oil and whisk until mixture is smooth. Cook for 1 minute, stirring constantly.
2. Stir in chili powder and tomato paste and continue to cook for another 30 seconds.
3. Whisk in stock, cumin, garlic powder, onion powder, salt, cane sugar and nutritional yeast flakes.
4. Bring mixture to a boil, then reduce the heat to low and simmer 10 minutes. Adjust seasonings and use.