Enchilada Sauce

• Total time: 15 min
• Cook time: 10 min
• Prep time: 5 min

• 2 tbsp whole wheat pastry flour
• 1 tsp unsweetened cocoa
• 2 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp cumin
• ½ tsp garlic powder
• 2 cups vegetable broth
• 8 ounces tomato sauce
•  salt (optional)

Whisk flour, cocoa, and spices together in a saucepan without turning on the heat. Add 1/4 cup of broth and stir into a paste. Slowly whisk in remaining broth and an additional cup of water. Bring to a boil over medium heat and whisk in tomato sauce. Allow to cook a few minutes and thicken slightly to the consistency of tomato soup. Remove from heat and add salt if necessary.

Servings per batch: 16

• Calories: 13
• Fat: 0.30g
• Carbohydrate: 2.80g
• Dietary Fiber: 0.70g
• Sugars: 0.80g
• Protein: 0.50g