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Roasted Red Pepper Enchilada Sauce | via veggiechick.com #vegan #dairyfree #oilfree
30 min or less, Easy, Gluten Free, Nut free, Oil free, Sauces, Dips and Dressings, Under 400 calories, Vegan Recipes

Roasted Red Pepper Enchilada Sauce

No need to bother with canned sauces. This Roasted Red Pepper Enchilada Sauce is super easy to make, and has a deliciously unique smoky-spicy chipotle flavor.

Roasted Red Pepper Enchilada Sauce | via veggiechick.com #vegan #dairyfree #oilfree

Whenever I’ve made enchiladas in the past, I usually picked up canned enchilada sauce. It’s pretty convenient and usually inexpensive so why not? But the problem is, the canned red peppers tend to be somewhat flavorless and oily. So the convenience factor was the only reason I bought them.

But that’s why I LOVE this recipe. Because this sauce:

  • is easy to make in under 5 minutes, with no chopping required.
  • makes 3 cups sauce, so it’s perfect for using with a big batch of enchiladas.
  • tastes unique compared to other enchilada sauces, with a strong chipotle and roasted red pepper flavor throughout.
  • is so much more nutritious than canned sauces (you know exactly what you’re getting) and it’s oil-free!

Here’s how to make this easy Roasted Red Pepper Enchilada Sauce…

To a blender, add the roasted red peppers, diced tomatoes, green chiles, nutritional yeast, Spanish paprika, garlic powder, chipotle powder, salt and lemon juice. Process until the sauce is smooth. Enjoy!

Roasted Red Pepper Enchilada Sauce | via veggiechick.com #vegan #dairyfree #oilfree

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Roasted Red Pepper Enchilada Sauce

Roasted Red Pepper Enchilada Sauce | via veggiechick.com #vegan #dairyfree #oilfree

No need to bother with canned sauces. This Roasted Red Pepper Enchilada Sauce is super easy to make, and has a deliciously unique smoky-spicy chipotle flavor.

  • Author: Christin McKamey
  • Prep Time: 5
  • Total Time: 5
  • Yield: 3 cups

Ingredients

  • 12 ounce jar roasted red peppers (in water), drained
  • 12 ounce can diced tomatoes
  • 4 ounce can mild green chiles
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon Spanish paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons fresh lemon juice

Instructions

Add all ingredients to a blender. Process until smooth (starting on low speed and increasing to medium). This recipe makes 3 cups enchilada sauce.

Notes

Store in an airtight container in the fridge for up to a week.

Nutrition

  • Serving Size: 1/2 cup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • Jarred? Canned? I thought this was a cooking site, not a can opener site.

    Reply
    • I like to add easy recipes sometimes as most of my readers request them. I hope you enjoy it! =)

      Reply
  • As a working mama of a 2 year old, I am SO GRATEFUL for jarred, canned, throw-it-in-a-blender recipes! Thank you! You know, in a former, less-vegan life, I used to stir blended up chipotle in adobo into some mayo for a faux romesco (“faux-mesco”?). I wonder: maybe I could get a similar unctuousness if I blend some soaked cashews into your recipe. Regardless, it looks delicious just as it is, and I’m going to give it a try just as it is. THANKS!

    Reply
    • Aww thank you so much for your kind comment! =) That faux-mesco sounds really good! I bet blending up some cashews with it would be amazing. Speaking of, I just added some cashews to a tahini-lemon sauce last night and it was delicious! Again, thanks so much and I hope you enjoy it. =)

      Reply

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