Enchilada Sauce Recipe | Vitamix

Ingredients

• For the Sauce:
• 2 cups 480 ml vegetable broth [or chicken broth]
• 2 Tablespoons 30 ml red wine vinegar
• 2 chipotle peppers in adobo sauce
• ¼ 30 g onion
• 2 medium 260 g roma tomatoes
• 2 Tablespoons 30 g tomato paste
• 2 garlic cloves
• 1 Tablespoon dried oregano
• 1 teaspoon cumin powder
• 1 teaspoon salt, optional
• For the Enchiladas:
• 4 corn tortillas
• 1 410 g black beans, drained, rinsed
• 1 200 g roasted red pepper, sliced
• ½ 75 g onion, sliced
• 1 cup 115 g cheese, shredded, optional
• 1 Tablespoon light olive oil