Enchilada Sauce

Have you tried making your own homemade enchilada sauce? This recipe has been a reader favorite from the Black Bean Spinach Enchiladas so I wanted to give it a chance to shine in the spotlight. People are so excited when they try it and rave about how easy and delicious it is. I love making homemade versions of staple foods because you know all the ingredients that are going in, and you're able to leave out additives and preservatives. I've made this sauce countless times and it's been great on a wide variety of enchiladas. It's mild, so if you prefer spiciness try a little cayenne pepper. My favorite variation is adding smoked paprika and chipotle powder (usually about 1/4 - 1/2 tsp. in place of the chili powder) which gives it a wonderful, smoky kick. It's fun to play around with different spices, and I'd love to hear your variations if you give it a try!

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Vegan, gluten-free (with gf flour)
Adapted from Martha Stewart

Ingredients
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (I use gf all-purpose)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Directions
In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

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