Enchilada Sauce
Make Mexican night any night with this quick and easy version.
Ingredients
- For the Sauce:
- 480 ml (2 cups) vegetable broth [or chicken broth]
- 30 ml (2 Tablespoons) red wine vinegar
- (2 ) chipotle peppers in adobo sauce
- 30 g (¼ ) onion
- 260 g (2 medium) roma tomatoes
- 30 g (2 Tablespoons) tomato paste
- (2 ) garlic cloves
- (1 Tablespoon) dried oregano
- (1 teaspoon) cumin powder
- (1 teaspoon) salt, optional
- For the Enchiladas:
- (4 ) corn tortillas
- 410 g (1 can) black beans, drained, rinsed
- 200 g (1 ) roasted red pepper, sliced
- 75 g (½ ) onion, sliced
- 115 g (1 cup) cheese, shredded, optional
- (1 Tablespoon) light olive oil
Directions
- For the Sauce: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- To make the Enchiladas: Preheat oven to 400°F (205°C).Heat a sauté pan over medium high heat, add olive oil and onions. Sauté until slightly golden about 5 minutes. Add the peppers and black beans and sauté for 2 minutes.
- In a 9 x 9 baking pan, place 1/2 cup of enchilada sauce on the bottom. Split the mixture into the tortillas and roll, placing the seem side down. Top with a cup and a half of sauce. Store the remaining 2 cups in the refrigerator for later use and other Mexican dishes. Top with cheese.
- Place in preheated oven and bake for 20minutes or until cheese is melted and entire dish is hot.
Chef's Notes
- Making enchiladas is a great way to add more vegetables to your diet. We chose black beans and roasted peppers but any sautéed beans and vegetables will create a wonderful healthy and satiating dinner.
Ingredients
- For the Sauce:
- 480 ml (2 cups) vegetable broth [or chicken broth]
- 30 ml (2 Tablespoons) red wine vinegar
- (2 ) chipotle peppers in adobo sauce
- 30 g (¼ ) onion
- 260 g (2 medium) roma tomatoes
- 30 g (2 Tablespoons) tomato paste
- (2 ) garlic cloves
- (1 Tablespoon) dried oregano
- (1 teaspoon) cumin powder
- (1 teaspoon) salt, optional
- For the Enchiladas:
- (4 ) corn tortillas
- 410 g (1 can) black beans, drained, rinsed
- 200 g (1 ) roasted red pepper, sliced
- 75 g (½ ) onion, sliced
- 115 g (1 cup) cheese, shredded, optional
- (1 Tablespoon) light olive oil
Directions
- For the Sauce: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- To make the Enchiladas: Preheat oven to 400°F (205°C).Heat a sauté pan over medium high heat, add olive oil and onions. Sauté until slightly golden about 5 minutes. Add the peppers and black beans and sauté for 2 minutes.
- In a 9 x 9 baking pan, place 1/2 cup of enchilada sauce on the bottom. Split the mixture into the tortillas and roll, placing the seem side down. Top with a cup and a half of sauce. Store the remaining 2 cups in the refrigerator for later use and other Mexican dishes. Top with cheese.
- Place in preheated oven and bake for 20minutes or until cheese is melted and entire dish is hot.
Chef's Notes
- Making enchiladas is a great way to add more vegetables to your diet. We chose black beans and roasted peppers but any sautéed beans and vegetables will create a wonderful healthy and satiating dinner.
Ingredients
- For the Sauce:
- 480 ml (2 cups) vegetable broth [or chicken broth]
- 30 ml (2 Tablespoons) red wine vinegar
- (2 ) chipotle peppers in adobo sauce
- 30 g (¼ ) onion
- 260 g (2 medium) roma tomatoes
- 30 g (2 Tablespoons) tomato paste
- (2 ) garlic cloves
- (1 Tablespoon) dried oregano
- (1 teaspoon) cumin powder
- (1 teaspoon) salt, optional
- For the Enchiladas:
- (4 ) corn tortillas
- 410 g (1 can) black beans, drained, rinsed
- 200 g (1 ) roasted red pepper, sliced
- 75 g (½ ) onion, sliced
- 115 g (1 cup) cheese, shredded, optional
- (1 Tablespoon) light olive oil
Directions
- For the Sauce: Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- To make the Enchiladas: Preheat oven to 400°F (205°C).Heat a sauté pan over medium high heat, add olive oil and onions. Sauté until slightly golden about 5 minutes. Add the peppers and black beans and sauté for 2 minutes.
- In a 9 x 9 baking pan, place 1/2 cup of enchilada sauce on the bottom. Split the mixture into the tortillas and roll, placing the seem side down. Top with a cup and a half of sauce. Store the remaining 2 cups in the refrigerator for later use and other Mexican dishes. Top with cheese.
- Place in preheated oven and bake for 20minutes or until cheese is melted and entire dish is hot.
Chef's Notes
- Making enchiladas is a great way to add more vegetables to your diet. We chose black beans and roasted peppers but any sautéed beans and vegetables will create a wonderful healthy and satiating dinner.
