This simple red enchilada sauce recipe tastes fresh and flavorful, unlike the tinny-tasting sauce that comes in a can. Plus, our version is low in sodium, doesn’t contain any added sugar, and is 100 percent gluten-free, dairy-free, and vegan.

Prep: 5 minsCook: 10 minsTotal: 15 minutes
Servings: 2 1/2 cups 1x


  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • 4 tablespoons no-salt-added tomato paste
  • 2 cups low-sodium vegetable broth


  1. In a medium nonstick skillet over medium heat, add oil and swirl around. Add spices and whisk. The mixture will be kind of like a roux (thick and clumpy); stir until fragrant, about 1 minute.
  2. Add tomato paste and whisk together, then slowly pour in broth; whisking until tomato paste mixture dissolves into liquid. Increase heat to medium-high and heat until bubbles start to surface.
  3. Remove enchilada sauce from heat and use to make Vegan Enchiladas or in any recipe that calls for red enchilada sauce. If not using right away, let sauce cool to room temperature and store in a covered glass container in the refrigerator for up to one week.

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 35
  • Fat: 3
  • (Sat Fat: 0)
  • Sodium: 79
  • Carbohydrate: 2
  • (Fiber: 1
  • Sugar: 1)
  • Protein: 0
  • Cholesterol: 0


© The Real Food Dietitians
Recipe By: Jessie Shafer