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Enchilada Sauce Recipe

6 servings

We have been making this enchilada sauce recipe for years. When we don't feel like making enchiladas, we pour it over steamed veggies and brown rice.

white whole wheat flour

2 oz white whole wheat flour
1 oz chili powder
16 oz water

1 tsp ground cumin
1 tsp cocoa powder
1/2 tsp garlic powder

15 oz tomato sauce

In a medium nonstick saucepan, weigh white whole wheat flour, chili powder, and water. Remove from scale and add ground cumin, cocoa powder, and garlic powder. Stir with a nylon whisk until smooth.

Heat over medium-high heat, stirring constantly, until mixture boils and thickens. Add tomato sauce, stir, and heat through. 

Comments: Do not heat this on high heat or the flour will stick to the pan. You must stir constantly to keep the flour mixed in the water. If you don't, the flour will sink to the bottom and form a pancake on the bottom of the pan! White whole wheat flour is made of white spring wheat. If you can't find it, use whole wheat flour.

Yield = 33 oz     1 serving = 5 1/2 oz

Calories per serving  40  Fat: 0.9 g (16.3%)   Protein: 1.9 g   CHO: 8.8 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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