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–+ servings
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!
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 70kcal
Author: Kelsey Kunik, RDN

Ingredients

  • 2 tbsp oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 2 cups water
  • 3 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cocoa powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cayenne pepper more or less depending on desired spiciness
  • 1/4 tsp 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

Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Sodium: 133mg | Fiber: 1g | Sugar: 1g