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Vegan Enchilada Sauce

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5 min

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33 min

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28 min

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3 ½ cups

Store bought enchilada sauce is nothing against a truly homemade enchilada sauce. Once you try it, it’s very likely you won’t go back to the store bought kind maybe ever. This sauce is full of authentic mexican flavor coming from garlic, chili and cumin. Because it's homemade it is free of unnecessary processes ingredients. It’s the most nutrient dense enchilada sauce you can make that tastes delicious. It’s very easy to make. Double the batch and freeze the rest for use on another day.

Ingredients:


  • 3 tbsp olive oil

  • 1 cup onion, white, chopped

  • 3 cloves garlic, minced

  • 1 tbsp chili

  • ½ tsp salt

  • 2 tsp cumin

  • 1 28oz can tomatoes, diced

Vegan Enchilada Sauce

Directions:​

​

  1. Heat oil in a pan. 

  2. Once hot, add chopped onions and saute for 5 - 8 minutes until slightly brown.

  3. Add garlic, chili, salt and cumin and stir for 1 minute. 

  4. Add canned tomatoes and bring to a boil. 

  5. Simmer for 20 minutes.

  6. Use a hand blender to blend it into a smooth sauce. - Be careful when blending hot food!. If you have time you can also wait until it has cooled down completely before blending it.

  7. Now use it in your enchilada recipe or anywhere else you would like.

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