Name: Breakfast Enchiladas with Roasted Poblano Sauce
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 3-4
Ingredients: 1 poblano pepper; 2 teaspoons extra virgin olive oil; 1 medium yellow onion, chopped; 1 large clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon cinnamon; Dash of nutmeg; 1/4 to 1/2 teaspoon smoked hot paprika; 1/4 teaspoon cayenne pepper; 1 small can (15 ounces) tomato sauce (I used Muir Glenn); Optional: 1/4 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; 1/2 red onion, diced; Extra-virgin olive oil; 6-8 eggs; 1/4 cup milk; 1/2 cup feta cheese or queso fresco; 8 small whole wheat tortillas (I used Ezekial's sprouted grain tortillas); Sour cream; Cilantro (or chopped arugula!)