Directions:
- In a medium saucepan, heat oil, add flour and stir well to combine, getting out all the lumps.
- Cook for about a minute.
- Add chili powder and cook for another 30 seconds until fragrant.
- Add vegetable stock, tomato paste, oregano and cumin, and stir to combine.
- Bring to a boil and reduce heat to low to simmer for about 15 minutes.
- Sauce will thicken and get very smooth.
- Add salt to taste, and serve over your favorite enchiladas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.68 Kcal (1699 kJ) | ||
| Calories from fat | 71.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 12% | |
|---|---|---|---|
| Sodium | 12737.8mg | 531% | |
| Potassium | 594.48mg | 13% | |
| Total Carbs | 69.8g | 23% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 2.86g | 6% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 286.23 Kcal (1198 kJ) | ||
| Calories from fat | 50.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 12% | |
|---|---|---|---|
| Sodium | 8987.45mg | 531% | |
| Potassium | 419.45mg | 13% | |
| Total Carbs | 49.25g | 23% | |
| Sugars | 4.27g | 24% | |
| Dietary Fiber | 2.85g | 16% | |
| Protein | 2.02g | 6% | |
| Vitamin C | 7.4mg | 17% | |
| Iron | 1.9mg | 15% | |
| Calcium | 31.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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