I find that buying jars and cans of ingredients produce lots of waste over time. Not everyone has a way to recycle these or reuse them, so making those products at home is a sustainable alternative. In addition, homemade food is always better than someone else making it, and usually it is better for you. This homemade Enchilada Sauce has less sodium and fewer ingredients than the kind at the store.

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Enchilada Sauce

Yield: 1 batch

Prep time: 1 minute

Total time: 10 minutes

Ingredients

Olive Oil | 1 - 2 tbsps

Flour | 1 tbsp

Chili Powder | 3 tbsps

Paprika | 1 tbsp

Cumin | 1 tsp

Black Pepper | 1 tsp

Garlic Powder | 1 tsp

Vegetable Stock | 1 cup

Tomato Paste | 1 6 oz jar

Directions

1. Heat olive oil over medium heat. Add flour and stir together. Then add the spices. Stir until mixed in. Add more olive oil if needed.

2. Add tomato paste and vegetable stock and simmer until sauce thickens (5 - 10 minutes)

3. Enjoy!

Nutrition Facts

Per 1 batch:

Calories: 280| Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 0 mg |

Sodium: 730 mg | Total Carbs: 29 g | Dietary Fiber: 4 g | Sugars: 12 g | Protein: 8.5 g