Name: Low Sodium Beef Enchilada Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 tbsp olive oil; 3 tbsp flour; 1 tbsp chili powder; 1 tsp cumin; ½ tsp garlic powder; ¼ tsp oregano; Pinch cinnamon (optional); 2 tbsp tomato paste; 2 cups low sodium vegetable broth; 1 tsp apple cider vinegar; Black pepper to taste

This low sodium beef enchilada sauce gets its deep flavor from toasted spices, tomato paste, and a touch of vinegar. It thickens beautifully in just 10 minutes and contains no added salt or bouillon. Whether you use it over shredded beef, ground turkey, or veggies, it’s a delicious, heart-healthy option for low sodium diets.

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Table of Contents

Ingredients Needed

3 tbsp olive oil: for sautéing
3 tbsp flour: any variety (all-purpose, whole wheat, or gluten-free blend)
1 tbsp chili powder: adjust to taste
1 tsp ground cumin: adds earthiness
½ tsp garlic powder: for flavor depth
¼ tsp dried oregano: for warmth
Pinch of cinnamon: optional, adds richness
2 tbsp tomato paste: for umami and thickness
2 cups low sodium vegetable broth: homemade or store-bought
1 tsp apple cider vinegar: or distilled white vinegar
Freshly ground black pepper: to taste

How To Make Low Sodium Beef Enchilada Sauce

Prep the Ingredients:
Measure all dry spices (flour, chili powder, cumin, garlic powder, oregano, and cinnamon) into a small bowl. Set tomato paste and broth nearby for quick access.

Toast the Spices:
Heat olive oil in a medium saucepan over medium heat. Once hot, sprinkle in the flour and spice mix. Whisk constantly and cook for 1 minute until fragrant.

Build the Sauce:
Whisk in the tomato paste. Slowly pour in the vegetable broth, whisking to remove all lumps.

Simmer and Thicken:
Raise heat to medium-high and bring sauce to a gentle boil. Reduce heat and simmer for 5–7 minutes, whisking often, until sauce thickens slightly and coats a spoon.

Finish with Vinegar:
Remove from heat and whisk in vinegar. Add freshly ground black pepper to taste.

Recipe Tips

Use mild chili powder for less heat.
Add a splash of unsweetened cocoa powder for a mole-style twist.
Make a double batch and freeze extras.
Taste at the end and adjust only with vinegar and black pepper—no salt needed.

How to Store & Reheat

Fridge: Store up to 5 days in a sealed jar.
Freezer: Freeze for up to 3 months in portions.
Reheat: Warm gently on the stove or microwave, stir well.

Nutrition Facts (Approx. per ¼ cup)

Calories: 53
Sodium: 25–45 mg
Protein: 0.5 g
Fat: 4 g
Carbs: 4.5 g
Fibre: 0.5 g
Sugar: 1 g

FAQs

Is enchilada sauce usually high in sodium?
Yes—many canned versions contain 300–500 mg per ¼ cup. This version has zero added salt.

Can I use beef broth?
Yes, if using low sodium or no-salt-added beef broth. Vegetable broth keeps it versatile.

What meat pairs best with this?
This sauce is great with shredded beef, ground beef, turkey, or jackfruit.

Does it taste like canned sauce?
No—it’s fresher, more vibrant, and fully customizable with no preservatives.

Can I make it without oil?
Yes—use a cornstarch slurry instead of flour for an oil-free, thickened version.

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