- 25 g olive oil
- 2 T AP flour
- 1 T chili powder
- 8 oz tomato sauce
- 1 c broth (I used beef broth for black bean and sweet potato enchiladas)
- cumin
- salt
Heat the oil in small pot medium heat. Whisk in flour and chili powder. Reduce heat, add rest of ingredients, simmer 10 mins.