Vegan Enchilada Sauce
This Vegan Enchilada Sauce recipe is mildly spicy with delicious depth of flavor. It’s designed to go with our Sweet Potato Black Bean Enchiladas, but it tastes great on lots of things!
Amelia makes us a large batch and we keep it in the fridge for up to a week. I like to heat up some leftover sweet potatoes and pour this sauce over them. You could also use this enchilada sauce on Vegan Nachos or as a dip for corn chips.
As with almost everything we make these days, this recipe is oil-free. There’s just no need for oil in most recipes except some desserts.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 8 servings | 5 minutes |
| Cook Time |
| 15 minutes |
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This Vegan Enchilada Sauce recipe is mildly spicy with delicious depth. It's designed to go with our enchiladas, but it tastes great on lots of things!
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- 30 oz tomato sauce 2 15oz cans
- 4 tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1 tsp apple cider vinegar
- 1/4 tsp salt (optional)
- Add all sauce ingredients to a medium saucepan and stir well to combine. Heat over medium-low heat until the flavors are well blended, about 10-15 minutes.
- Serve over enchiladas or any dish that could use some delicious flavor.
Serving size is 1/2 cup.
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