Mexican Red Chile Sauce

Tortilla served with beans, cheese, lettuce, and sauce


  • 1 tablespoon COLAVITA organic olive oil
  • 1½ tablespoon BOB'S RED MILL white unbleached flour
  • 2 tablespoons red chile pepper powder, no salt
  • 1 cup PACIFIC organic vegetable broth
  • 1 clove of garlic, chopped
  • salt to taste
  • 1 can EDEN organic pinto beans, drained and prepared as desired
  • 2 per person MARIA & RICARDO'S organic corn tortillas, heated
  • GRAFTON grated cheese
  • plain yogurt


In sauce pan, gently heat olive oil. Add flour and stir until the mixture is golden brown. Mix in chile pepper powder. Slowly add 1 cup of vegetable stock (you can also use chicken stock or good water), and stir until blended. Add garlic and a bit of salt. Simmer on low heat, stirring, for about 15 minutes, until the sauce thickens. Meanwhile, prepare and heat beans. Heat tortillas. Serve beans on tortillas with red chile sauce, cheese, yogurt, and fried egg, as desired.

Makes about ¾ cup of sauce.