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    Home » Recipes

    Simple Vegan Enchilada Sauce

    Jul 8, 2021 · Leave a Comment

    Jump to Recipe Print Recipe

    Leave the canned stuff on the store shelves and whip up a batch of this simple, smoky vegan enchilada sauce. With simple spices and ingredients, this sauce is the ultimate level up to your enchilada game.

    Enchilada casserole with sauce on it in a pie tin.
    Homemade enchilada sauce on sweet and spicy vegan enchilada casserole

    Since starting a plant-based diet, Mexican-style food has become a staple. Quesadillas (of every kind), tacos, burrito bowls...

    And of course enchiladas!

    This recipe was born out of an enchilada craving where I 100% forgot to buy a can of sauce. But, since making my own, I'll never go back!

    The best thing about this recipe is that you can truly tailor it to your tastes. If you like spicy, add a little extra cayenne. Don't like the smoky flavor? Use regular paprika instead of smoked. It's versatile, easy, so tasty, and comes together in 15 minutes.

    This was inspired by the easy enchilada sauce recipe from Budget Bytes and is the perfect sauce for my Sweet and Spicy Enchilada Casserole.

    Ingredients

    ingredients for enchilada sauce: oil, flour, chili powder, spice mix, cocoa powder, tomato paste, water, vinegar
    Ingredients: tomato paste and vinegar mixed with water, spice mix, flour and chili powder, and oil
    • Oil
    • Flour
    • Chili powder
    • Tomato paste
    • Spices: cumin, smoked paprika (can use regular paprika), garlic powder, cayenne powder, salt
    • Cocoa powder
    • Apple Cider Vinegar

    If you're forever throwing out half-used cans of tomato paste, check out my tomato paste hack to always have it on hand and never waste it again!

    Steps

    1. Optional (but recommended) heat the water in the microwave for 1-2 minutes. Add the tomato paste and vinegar then stir to dissolve. Set aside.

    2. Heat your oil over medium heat in a small saucepan.

    3. Add the flour and chili powder. Whisk together, stirring consistently for 1 minute, until flour is cooked.

    4. Add the tomato paste, water, vinegar mixture, spices, and cocoa powder. Whisk until no clumps remain. Bring to a simmer, uncovered, and let simmer for 10 minutes to let the flavors meld, stirring occasionally.

    5. Take off heat and let cool until use.

    Substitutions

    • Regular Paprika - If you don't like the smoky flavor, feel free to use plain paprika.
    • Vinegar - If you don't have apple cider vinegar, white vinegar will work.
    • Less heat - You can leave out the cayenne completely if you want less heat.
    top-down view of sauce in jar
    Better than canned enchilada sauce

    While this will go perfectly with your enchilada recipe, why not try it with my sweet and spicy vegan enchilada casserole?!

    Storage

    Once the sauce is done, cool completely. Store in an airtight jar for 2-3 days in the refrigerator. If it's too thick when you want to use it, just heat and add water 1 tablespoon at a time until it reaches the desired thickness.

    Top tips for the BEST vegan enchilada sauce

    Don't burn the flour! It's not an exact science, but the taste and texture can be thrown off if you don't cook the flour enough or if you burn it. Stirring consistently for about 1 minute over medium head usually works out perfect.

    If you can't seem to whisk out the lumps, an immersion blender works great to get a smooth consistency. A few small clumps are OK and won't affect the final dish.

    enchilada sauce in a jar and spread in a round cake pan

    Vegan Enchilada Sauce

    A little smoky & a little spicy, this vegan enchilada sauce is full of flavor and easy to make. You could use a can, but you won't regret taking the extra couple of minutes to make this delcioius enchilada sauce!
    5 from 1 vote
    Print Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Mexican
    Servings 2 cups
    Calories 70 kcal

    Equipment

    • small saucepan

    Ingredients
      

    • 2 tablespoon oil
    • 2 tablespoon flour
    • 2 tablespoon chili powder
    • 2 cups water
    • 3 tablespoon tomato paste
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon cocoa powder
    • 1 tsp apple cider vinegar
    • ½ teaspoon garlic powder
    • ¼ teaspoon ground cayenne pepper more or less depending on desired spiciness
    • ¼ teaspoon salt

    Instructions
     

    • Heat oil in pan over medium heat. Once oil is hot add flour and chili powder. Stir continuously for 1 minute until everything is sizzling and flour is cooked.
    • Add water, tomato paste, vinegar, and remaining spices. Whisk together to remove clumps and bring to a simmer.
    • Let simmer for 10 minutes or so until sauuce is thickened. Remove from heat.

    Notes

    1. Optional (but recommended) heat the water in the microwave for 1-2 minutes. Add the tomato paste and vinegar then stir to dissolve.
    2. For easier prep:
      1. Measure and combine the spices and cocoa powder in a bowl. 
      2. Measure and combine the flour and chili powder in a bowl.
    3. Small clumps are OK, but if you can't whisk out some large clumps, an immersion blender works great! 

    Nutrition

    Serving: 13cupCalories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSodium: 133mgPotassium: 159mgFiber: 1gSugar: 1gCalcium: 17mgIron: 1mg
    Keyword Dinner
    Tried this recipe?Let us know how it was!

    Looking for the perfect enchilada recipe to use this with? Try my Sweet and Spicy Vegan Enchilada Casserole!

    « Benefits of Soluble Fiber { + Soluble Fiber Food Chart}
    Sweet and Spicy Vegan Enchilada Casserole »

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    Hi, I'm Kelsey! Intuitive eating registered dietitian, recipe developer, mom of two, and a big believer that eating well doesn't have to be complicated. I hope you love these simple everyday recipes, learning how to infuse gentle nutrition into each day to feel your best, and find joy in food again!

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    Hi, I'm Kelsey! Intuitive eating registered dietitian, recipe developer, mom of two, and a big believer that eating well doesn't have to be complicated. I hope you love these simple everyday recipes, learning how to infuse gentle nutrition into each day to feel your best, and find joy in food again!

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