Enchilada Sauce

• 6 tbs olive oil
• 6 tbs whole wheat or all-purpose flour
• 4 tsp ground chili powder
• 2 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 4 tbs tomato paste
• 4 cups vegetable broth
• 2 tsp apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

Directions:

1. Measure the flour and spices into a small bowl.
2. In a medium-sized pot, warm the oil over medium heat.
3. Add in the flour and spice mixture.
4. Cook for 1 minute while whisking constantly.
5. Whisk in the tomato paste, then slowly pour in the broth, while still whisking.
6. Bring the mixture to a simmer for five minutes, stir often, until the sauce has thickened.
7. Remove from heat and whisk in the vinegar and season with a generous amount of black pepper.