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Enchilada Sauce

Make Mexican night any night with this quick and easy version.

  • Total Time40 Minutes
  • Yield
    4 servings
  • DifficultySimple
Enchilada Sauce

Dietary Interests

Vegetarian, High Fiber, High Protein
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Submitted by

Vitamix

Ingredients

  • For the Sauce:
  • 2 cups 480 ml vegetable broth [or chicken broth]
  • 2 Tablespoons 30 ml red wine vinegar
  • 2 chipotle peppers in adobo sauce
  • ¼ 30 g onion
  • 2 medium 260 g roma tomatoes
  • 2 Tablespoons 30 g tomato paste
  • 2 garlic cloves
  • 1 Tablespoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt, optional
  • For the Enchiladas:
  • 4 corn tortillas
  • 1 410 g black beans, drained, rinsed
  • 1 200 g roasted red pepper, sliced
  • ½ 75 g onion, sliced
  • 1 cup 115 g cheese, shredded, optional
  • 1 Tablespoon light olive oil
  • For the Sauce:
  • 2 cups 480 ml vegetable broth [or chicken broth]
  • 2 Tablespoons 30 ml red wine vinegar
  • 2 chipotle peppers in adobo sauce
  • ¼ 30 g onion
  • 2 medium 260 g roma tomatoes
  • 2 Tablespoons 30 g tomato paste
  • 2 garlic cloves
  • 1 Tablespoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt, optional
  • For the Enchiladas:
  • 4 corn tortillas
  • 1 410 g black beans, drained, rinsed
  • 1 200 g roasted red pepper, sliced
  • ½ 75 g onion, sliced
  • 1 cup 115 g cheese, shredded, optional
  • 1 Tablespoon light olive oil
  • For the Sauce:
  • 2 cups 480 ml vegetable broth [or chicken broth]
  • 2 Tablespoons 30 ml red wine vinegar
  • 2 chipotle peppers in adobo sauce
  • ¼ 30 g onion
  • 2 medium 260 g roma tomatoes
  • 2 Tablespoons 30 g tomato paste
  • 2 garlic cloves
  • 1 Tablespoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt, optional
  • For the Enchiladas:
  • 4 corn tortillas
  • 1 410 g black beans, drained, rinsed
  • 1 200 g roasted red pepper, sliced
  • ½ 75 g onion, sliced
  • 1 cup 115 g cheese, shredded, optional
  • 1 Tablespoon light olive oil

Directions

    1. For the Sauce: Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. 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.
    3. 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.   
    4. 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. 
    5. Place in preheated oven and bake for 20minutes or until cheese is melted and entire dish is hot.  
    1. For the Sauce: Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. 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.
    3. 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.   
    4. 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. 
    5. Place in preheated oven and bake for 20minutes or until cheese is melted and entire dish is hot.  
    1. For the Sauce: Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. 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.
    3. 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.   
    4. 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. 
    5. Place in preheated oven and bake for 20minutes or until cheese is melted and entire dish is hot.  
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Nutrition

1 serving (376 g)
Calories 340
Total Fat 14g
Total Carbohydrate 37g
Dietary Fiber 9g
Sugars 5g
Protein 14g
Sodium 860g
Saturated Fat 6g

Chef's Note

  • 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.  
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