
Breakfast Enchiladas with Roasted Poblano Sauce
Ingredients (23)
- 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!)
Directions
Learn how to make this recipe at Cookie and Kate