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!)