034: Enchilada Sauce
Made by Vicky Lewis - Member of the Plant Based Challenge
Time: 5 mins
Servings: 2
Ingredients
1 can (28 oz) can of crushed tomatoes
1 to 2 Tbsp chili powder
1 green bell pepper
2 teaspoon Oregano
1 Tbsp agave nectar
1 1/2 teaspoon Cumin
1 teaspoon ground garlic
salt to taste
Instructions:
Mix all ingredients. Use a blender if you want it to be smoother. Can freeze leftovers.
I like to use it on beans and grains.
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