Enchilada Sauce
3 Tbsp. olive oil
1 Tbsp. flour*
1/4 cup chili powder
2 cups water
3 Tbsp. McKay's Chicken-style seasoning
10 oz. tomato paste
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
*Since we use gluten-free flours for family meals, I used sorghum flour and it worked great; garbanzo bean flour or cornstarch would also work well in this recipe.
Blend together the olive oil and flour. Add seasonings. Stir in water and mix until smooth. Heat and add tomato paste. Stir until bubbly and thickened.
To create enchiladas: in a casserole dish, layer corn tortillas, pinto beans, brown rice, onions, garlic, corn, green chilies, olives, and crumbled tofu. Heat in oven until bubbly. Serve with salad and enjoy!
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Taken from http://www.gracioushospitality.blogspot.com/
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