Breakfast Enchiladas with Roasted Poblano Sauce

55 min Prep: 35 min Cook: 20 min
Serves: 3 Save

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