Enchilada Sauce

Servings: 2 | Serving size: about 1/2 cup

Cooking Time: 30 Minutes

This recipe can easily be multiplied and divided by 2. This recipe keeps well, tightly sealed in the refrigerator, for up to 5 days.

Ingredients

• 1 tsp olive oil
• 1 Tbsp all-purpose flour or 1 1/2 Tbsp garbanzo flour
• 1 tsp chili powder
• 1 cup no salt added vegetable stock
• 2 Tbsp no salt added tomato paste
• 1/2 tsp oregano
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/8 tsp salt
• 2 tsp honey
• 1 tsp Worcestershire sauce

Place the oil in a sauce pan over medium heat.

When the oil is hot slowly add the flour and whisk until blended.

Add the chili powder and cook for about one minute.

Slowly add the stock, whisking continuously.

Add the tomato paste, oregano, cumin, cayenne, salt, honey, and Worcestershire sauce.

Simmer for about 10 minutes.

Serve.