Ingredients
1poblano pepper
2tspextra virgin olive oil
1yellow onion,medium, chopped
1garlic clove,large, minced
½tspsalt
½tspcumin,ground
½tspchili powder
¼tspcinnamon
nutmeg
½tspsmoked hot paprika
¼tspcayenne pepper
15oztomato sauce,can
¼cupwater,optional, to thin out the sauce
2red peppers,small, roasted, diced, jarred or fresh
4portobello mushrooms,large, stemmed, gills scraped out, and diced into thin one-inch strips
½red onion,diced
extra-virgin olive oil
8eggs
¼cupmilk
½cupfeta cheese,or queso fresco
8whole wheat tortillas,small
sour cream
Cilantro,or chopped arugula
Preparation
Preheat oven to 375 degrees F.
Roast the poblano pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred.
Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, salt, cumin, chili powder, cinnamon, nutmeg, paprika, and cayenne pepper.
Cook, stirring occasionally until the vegetables have softened for about 5 minutes.
Pour in the tomato sauce. Peel the pepper, discard the stem and seeds, and roughly chop.
Toss the chopped poblano into the pan and simmer uncovered for about 5 minutes. Purée using an immersion blender until smooth.
Heat a medium-sized pan over medium heat. Add a light drizzle of olive oil and sautée the mushrooms, red onions, and roasted red pepper for about 5 to 7 minutes, stirring often.
In a medium bowl, scramble the eggs with a big dash of milk and a sprinkling of salt and pepper. Transfer the sautéed veggies to a bowl, then scramble the eggs over medium heat until they are just set.
Mix the scrambled eggs with the veggies and feta cheese.
Spread a thin layer of sauce on the bottom of a 9×9-inch baking dish.
Heat tortillas individually in a small skillet for a few seconds on each side or warm them all at once in the microwave.
Spread about ⅓ cup of the filling down the middle of the tortilla and roll it up to enclose the filling. Place the rolled tortilla seam-side down in the baking dish.
Repeat with the remaining tortillas. Spread the remaining sauce over the enchiladas.
Bake uncovered for about 20 minutes.
Top with sour cream and chopped cilantro, or arugula.
