In my experience, you can stuff a burrito with just about anything. But the sauce…now, the sauce can make it or break it for me.
Here’s one of my essential recipes. It’s quick and easy and tasty. I pour this rich, tomato-garlic-cumin sauce over enchiladas, burritos, tacos–even drizzle it over nachos. I hope you give it a try!
Easy Enchilada Sauce
4 tbsp. Whole Wheat Pastry Flour ( all-purpose flour works fine, too) ¼ cup Canola oil 3 tbsp. Chili powder 3 tsp. Cumin, ground 1 ¼ tsp. Salt 3 cloves Garlic, minced 2 cups Hot water
14.5 ounces Tomato sauce
Pinch cayenne pepper (optional)
Brown flour in a medium saucepan over medium heat, whisking constantly to prevent over-browning. Carefully add spices and oil, stirring to avoid lumps. Slowly add water and tomato sauce. Stir until smooth. Simmer to desired consistency. Check for salt and add a bit of ground cayenne pepper if you want to make it spicy.
Yield: A whole lotta sauce, about 4 cups, so unless you’re making a big ole mess of enchiladas, you may wish to cut the ingredients in half.