Update (10/23/2017): If you are using tomatoes that have a lot of juice, you can boil off the liquid once the sauce is cooked in the pressure cooker. Remove the pressure cooker cover and let the sauce boil for another 30 minutes until the sauce reaches a thicker consistency. Stir continuously to prevent the sauce from burning on the bottom. The flavors of the sauce will be much stronger and work best for the black bean vegan enchilada recipe or enchilada soup recipe.
The feeling you get from hearing your little one say “mmm…. yummy” is indescribable. My black bean vegan enchilada is always a big hit with my family. Leo loved it ever since he was little. I mean little, 18 months old. As he grows, so do our daily activities, and having a jar of pre-made vegan enchilada sauce on hand sure makes life easier.
Making a large batch, separating into smaller containers, and freezing some for future use, is the way to go.
It is super simple. Look at the ingredients list, I’m sure you are very familiar with all of them.
(optional) Tomato paste
Although I said it’s simple, the most difficult part is finding the best tasting fresh tomatoes. Yes, I saw you are nodding your head. If you want to grow your own delicious tomatoes, now is the time of year to get started growing them indoors. If the tomatoes are too watery and taste too mild, your enchilada sauce is going to be a little bit bland. In this case, you could add a small amount of good quality tomato paste to boost the flavor.
I prefer to use the whole seeds of cumin, fresh garlic, and chili pepper for this recipe. They taste much stronger and fresher than the powder form. Once you add all the ingredients in a pressure cooker and let them cook for a few minutes, the flavors and aroma will come together perfectly. Last, I used a high speed blender to make the sauce smooth. Nothing goes to waste.
- 2 pounds fresh tomatoes
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cloves garlic sliced
- 2 teaspoons cumin seeds
- 1 red chili
- ½ teaspoon sea salt or more to taste
- Cut tomatoes into wedges. Set aside.
- Heat pressure cooker over high heat until hot. Add oil and wait for approximately 10 seconds until the oil is hot.
- Add diced onion into the pressure cooker and saute until it is soft. Approximately 3 minutes. Add cumin seeds, garlic, and red chili. Stir to mix. Approximately 1 minute.
- Add the remaining ingredients and mix well. Cover the pressure cooker with lid. Cook under low steady steam for 5 minutes after the pressure is built up.
- Remove the pressure cooker from heat and use the rapid pressure release method as described in your user manual. Transfer the cooked hot tomato into a heat-proof blender. Blend until smooth.
This enchilada sauce can be stored in freezer up to a month.
If the flavor of your sauce is not strong enough, add 2 tablespoons of high quality pure tomato paste during the blending step.
Different types of tomato contain various amounts of juice. If your enchilada sauce comes out too runny after blending, gradually add some flour (gluten-free flour if desired) to make it thicker. Return the sauce back to the stove and let it cook until it boils.
If you are using tomatoes that have a lot of juice, you can also boil off the liquid once the sauce is cooked in the pressure cooker. Remove the pressure cooker cover and let the sauce boil for another 30 minutes until the sauce reaches a thicker consistency.
Stir continuously to prevent the sauce from burning on the bottom.