Oil Free Enchilada Sauce

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5 from 3 reviews


  • 1 tbsp Chili Powder
  • 1 tsp tsp Cumin
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Oregano
  • Pinch of Cinnamon
  • 1/2 tsp Salt
  • 3 tbsp Tomato Paste
  • 2 cup Vegetable Broth
  • 2 tsp Apple Cider Vinegar
  • 2+ tbsp Cornstarch, dissolved in water
  • Black Pepper, to taste
  • Cayenne Pepper (optional – to make more spicy!)


  1. Toast the spices and salt in a nonstick pan over high heat, until fragrant. 
  2. Reduce the heat to medium-high and add in the tomato paste plus a small amount of the vegetable broth. Whisk until well combined. 
  3. Pour in the remaining vegetable broth and bring the mixture to a simmer. 
  4. In a small bowl, dissolve 2 tablespoons of cornstarch in a small amount of water. Add this to the pot, whisking continuously. 
  5. Let simmer for 5-7 minutes, or until the mixture thickens. If the mixture does not thicken for you after this time, continue to add more dissolved cornstarch in 1 tbsp increments, until the desired consistency is reached. 
  6. Turn the heat off, and stir in the Apple Cider Vinegar. Add the freshly ground Black Pepper and any additional salt to taste. 
  7. Store in a sealed jar in the fridge for up to one week. 


Recipe adapted from Cookie and Kate.