From Scratch Friday: Enchilada Sauce

Here is the enchilada sauce I promised last week. We used it for enchiladas, and then this week, we topped a mix of millet, roasted cauliflower, beans, and avocados with it and it was perfect.

Smoky Enchilada Sauce
Adapted from Daily Garnish 


  • 1/4 cup canola or vegetable oil
  • 1 tablespoon whole wheat flour
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 8 oz tomato paste
  • 2 cups vegetable broth
  • ½ onion, minced
  • 1 teaspoon cumin
  • 3 cloves minced garlic
  • salt to taste


Heat small saucepan over medium heat, and add onions, sauté until soft. Add flour and stir until completely dissolved. Add chili powder and smoked paprika and cook for 1 minute.

Add tomato paste, vegetable broth, and garlic, and stir. When sauce becomes thick, salt to taste, and cook a few more minutes.

I love me some enchiladas.

Millet, roasted cauliflower, beans (hidden in there) topped with the enchilada sauce and avocado.

By the way, the combo above was so tasty we had it two nights in a row!


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