I’m Cooper!
08/04/2020
Sweet Potato Black Bean Enchiladas
02/16/2021
Show all

Easy Vegan Red Enchilada Sauce

Smoky, rich, spicy red enchilada sauce made with simple ingredients and ready in 30 minutes. Perfect for taking your enchiladas to the next level.

ONIONS + GARLIC

  • 3 Tbsp vegetable broth (or sub water or neutral oil, such as avocado)
  • 1 cup white or yellow onion (chopped)
  • 4 cloves garlic (peeled and smashed)

PEPPERS

  • 7 mild dried chilies (such as New Mexico (our preferred), Ancho, or Guajillo)
  • 1-2 dried arbol chilies* (stems removed (for heat // add more or less to adjust spice level)
  • 2 cups vegetable broth (or store-bought – we like Imagine brand // or sub water)
  • 1 cup water

SPICES

  • 1/4 cup tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1/2 tsp sea salt (plus more to taste)
  • 1 tsp dried oregano (Mexican oregano if possible // optional)

Instructions

  • Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
  • Add dried chilies and cook for 2 minutes on each side. Then add vegetable broth and water (see photo). Bring to a boil. Then reduce heat and cover. Simmer for 15 minutes.
  • Add tomato paste, cumin, paprika, salt and oregano (optional). Stir, cover, and cook for 5 more minutes or until peppers are tender.
  • Transfer to a high-speed blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more paprika or cumin for smokiness, salt for saltiness, or a pinch of cayenne pepper for spiciness (although it should be plenty spicy).
  • Use immediately. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.

Notes

*In place of the arbol chilies, you can also sub 1 chipotle pepper in adobo sauce or 1/4 – 1/2 tsp cayenne pepper (per 2 arbol chilies) when blending for added spice. Omit if you don’t like spicy sauces.
*Nutrition information is a rough estimate.

Nutrition (1 of 7 servings)

Serving: 1 half-cup serving Calories: 50.1 Carbohydrates: 9.7 g Protein: 1.6 g Fat: 0.7 g Saturated Fat: 0 g Polyunsaturated Fat: 0.14 g Monounsaturated Fat: 0.06 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 285 mg Potassium: 206 mg Fiber: 2.9 g Sugar: 4.2 g Vitamin A: 4591 IU Vitamin C: 4.71 mg Calcium: 23.63 mg Iron: 0.97 mg

2 Comments

  1. […] 1/4 cup Red Enchilada Sauce (or store-bought) […]

Leave a Reply

Your email address will not be published. Required fields are marked *