Enchilada Sauce

This recipe goes with Black Bean, Corn, and Zucchini Enchiladas

Yield: 3 cups (serving size: about 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 19%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 7.4g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 341mg
  • Calcium: 36mg

Ingredients

  • 1 teaspoon canola oil
  • 1/2 cup diced red onion
  • 1 teaspoon minced garlic
  • 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (28-ounce) can crushed tomatoes, undrained

Preparation

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.
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