Enchilada Sauce

1 portion is enough for 4 enchiladas; MFP

• 1 tbsp oil

• 1 tbsp plain flour

• 1 tsp smoked paprika

• 1 tsp hot chilli powder

• 1/2 tsp ground cumin

• 1/2 tsp garlic granules

• 1 tbsp tomato paste

• 250 ml (~ 1 cup) vegetable stock water (for low sodium)

• Black pepper

1. Place the oil in a small saucepan over a medium-low heat. Add the flour and spices, and mix thoroughly to produce a fragrant paste. Cook for a minute or so, stirring constantly, then add the tomato puree, and cook for a further 1 minute.

2. Add the vegetable stock a little at a time (I usually add it about 1/3 at a time), mixing well until smooth each time before adding a bit more. When you’ve added all of the liquid, you should have a smooth, silky sauce.

3. Season with plenty of black pepper (you probably won’t need any salt unless you used low-sodium stock), and use to make enchiladas