I found a recipe, from one of my favorite vegan authors, Dreena Burton, for Avocado & Pinto Bean Enchiladas and thought, “That sounds damn good.” Dreena’s recipes generally center on whole-food ingredients (she doesn’t use much tofu or seitan and rarely uses fake vegan products, save for Daiya cheese), so I it surprised me to find “1 jar prepared enchilada sauce” in her recipe list.
I took a look at what the offerings in my local store, saw that prepared enchilada sauces are (not shockingly) full of sodium and preservatives, but that they didn’t seem hard to replicate. I took a look at a few recipes online, and was really inspired by this one, from This Week for Dinner.
It was delicious and so easy to prepare. Enjoy!
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- 2 cloves fresh garlic, minced
- 2 tablespoons finely diced onion
- ¼ cup olive oil
- 2 tablespoons flour
- 2 tablespoons chili powder (mild or hot Mexican–I used 1 T. of each)
- 8-oz strained tomatoes
- 1¼ cups water
- ½ teaspoon cumin
- ½ teaspoon sea salt
- cayenne pepper, if desired, to taste
- Heat 2T of oil in a medium saucepan on med heat.
- Add onions and garlic and saute until onions are translucent.
- Add flour, chili powder, cayenne (if using) and remaining oil, stirring constantly. Cook for a few more minutes to blend flavors.
- Add tomatoes, cumin, and salt. While stirring, add water a little at a time, making sure to stir and blend to desired consistency. If the sauce seems too runny, stop adding water. If it seems too thick, add more.
- Simmer on low heat for 10 minutes. Season with additional salt if necessary.
What’s your favorite filling for enchiladas?
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