Enchilada Sauce

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  • Makes about 9 cups
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This tangy sauce is exactly what you need to prepare Potato Enchiladas or a South-of-the-Border Pizza. And when there’s some on hand in the refrigerator, a very quick meal can be made by stirring some sauce into a pot of rice, beans, and sautéed onions and peppers.

From The Forks Over Knives Plan

Instructions:

1. In a blender or food processor, combine the onion, tomatoes, tomato paste, and garlic. Blend until smooth. (Do this in batches if necessary.)

2. Transfer to a saucepan and stir in the cumin, paprika, onion powder, garlic powder, oregano, a generous pinch of salt, and 3 cups water. Bring to a boil over medium heat and cook for 10 to 15 minutes.

3. Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon water, stirring well to avoid any lumps. Add this to the sauce, stirring well.

4. Simmer, covered, for 15 to 20 minutes, until the sauce reduces a bit and is fragrant. Taste and adjust the seasoning.

5. Store in an airtight container in the refrigerator for up to 7 days.

This recipe is also available in our convenient iPhone app and newly released Android app.


Ingredients:

INGREDIENTS:

  • 1 large yellow onion, roughly chopped
  • 3 pounds tomatoes, cored and roughly chopped
  • 1 (6-ounce) can tomato paste
  • 3 cloves garlic
  • 1 tablespoon ground cumin
  • 2 tablespoons sweet paprika
  • ¼ teaspoon smoked hot paprika
  • 1 tablespoon onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons dried oregano
  • Sea salt
  • ½ teaspoon arrowroot powder

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