Enchilada sauce recipe
Created by The Tesco Recipes team
This warmly spiced enchilada sauce is a versatile vegan recipe that can be frozen and defrosted whenever you need it. Keep it on hand to use as a base for a fajita-inspired pizza, pair with beef mince and veg in a comforting pasta bake or add to a smoky bean chilli for a winter's night dinner.
See method- Makes 1 litre
- 15 mins to cook
- 89 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 4 tbsp olive oil
- 1 large onion, minced in a food processor/blender
- 2 garlic cloves, peeled and crushed
- 1 tbsp chilli powder (mild or hot dependant on heat preference)
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 tsp dried thyme
- 4 tbsp plain flour
- 2 vegetable stock cubes, made up to 1 litre
- 142g tin Tesco tomato purée
- 2 tbsp apple cider vinegar
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Shop ingredientsEach serving contains
- Energy
- 370kJ 89.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 7.6gProtein 1.8gFibre 2.1g
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Sign in to shopMethod
- Heat the oil in a large heavy-based wok or saucepan and cook the onion and garlic over a moderate heat for 5 mins, stirring frequently, until softened and turning golden. Add all the spices and dried herbs and cook for a further 1 min, stirring continually. Add the flour and stir well to mix and cook again for a further 1 minute, stirring.
- Mix the vegetable stock with the tomato purée and vinegar, then remove the onion and flour mixture from the heat and begin to add the stock a little at a time, stirring well between each addition, to form a smooth paste. Continue adding the stock, a little more at a time, until you have a smooth, liquid sauce. Return to the heat and bring to the boil, stirring continually until thickened and the sauce coats the back of a spoon. Set aside to cool and use in the recipes provided.
- See more Vegan recipes
Freezing and defrosting guidelines
The sauce will keep in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
Tip
Use this sauce recipe to make this smoky bean chilli recipe or a warming enchilada pasta dish. You can also use it as a sauce base for this chicken fajita pizza recipe.
