5 Minute Enchilada Sauce
Who doesn’t love a good enchilada? If you don’t, we need to have a serious conversation about TexMex food. This great FIVE MINUTE enchilada sauces recipe will change how you make your TexMex at home!
This recipe is super simple and can be used as traditional enchilada sauce over top, sauce on a taco, or dressing for a zesty pasta salad. It also costs very little. At Aldi, a can of tomato paste is $0.25, spices are in the pennies as we buy in bulk and use a little at a time, and our homemade vegetable stock is FREE! Out of one can of tomato paste, you can make a double batch of this sauce. It freezes well in zip-top bags or in small plastic containers.
We are big on TexMex food at our house. The graphic is our favorite enchiladas – black bean and sweet potato! So many dishes can be made vegan (or at least vegetarian) from the TexMex list: enchiladas, tacos, burritos, tamales, quesadillas, nachos. You name it.
This enchilada sauce can be made into taco sauce (think Taco Bell sauce) but adding a little more liquid and dab or three of hot sauce. It is delish on just about everything.
Five Minute Enchilada Sauce
- 3TBS tomato paste
- 2 C vegetable stock (we use our homemade stock) or water
- 1/4 tsp salt
- 1 TBS cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp chili powder
- In a medium sauce pan over high heat, combine tomato paste and vegetable stock. Bring to a simmer (about 1-2 minutes)
- Once simmering, add the rest of the ingredients. Stir or whisk until there are no clumps of seasoning.
- Simmer the sauce for another 4-5 minutes.
- Serve immediately over tacos, enchiladas, etc.
- Can be stored up to a week in the fridge in an air-tight container.
I hope that this brings new life to your TexMex Tuesdays (or whatever day of the week you eat spicy food on)!