Mystery Solved!

I have two stories to tell about enchilada sauce!

1.  I finallly solved the mystery of why our black bean enchiladas are so HOT!  The last couple times I have made them, we have been hooting and hollering while eating them because they are so spicy.  I have made them for years and never had that problem.  This morning, I took some enchilada sauce out of the pantry and noticed is labeled "picante hot".  AH HA!  Mystery solved!

2.  This week I made some home made enchilada sauce which was delicious!  Super easy too.  Here is the recipe:

Ingredients

• 3 tablespoonsvegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups vegetable stock
•  10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.