Breakfast Enchiladas with Roasted Poblano Sauce

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Ingredients

1 poblano pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion, chopped
1 large clove garlic, minced
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cinnamon
Dash of nutmeg
¼ to ½ teaspoon smoked hot paprika
¼ teaspoon cayenne pepper
1 small can (15 ounces) tomato sauce (I used Muir Glenn)
Optional: ¼ cup water, to thin out the sauce
2 small roasted red peppers, diced (jarred or fresh)
3-4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips
½ red onion, diced
Extra-virgin olive oil
6-8 eggs
¼ cup milk
½ cup feta cheese or queso fresco
8 small whole wheat tortillas (I used Ezekial’s sprouted grain tortillas)
Sour cream
Cilantro (or chopped arugula!)

As published by Cookie and Kate.

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