Name: Breakfast Enchiladas with Roasted Poblano Sauce
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 3
Ingredients: 1 poblano pepper; 2 teaspoons extra virgin olive oil; 1 medium yellow onion, chopped; 1 large clove garlic, minced; ½ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon chili powder; ¼ teaspoon cinnamon; Dash of nutmeg; ¼ to ½ teaspoon smoked hot paprika; ¼ teaspoon cayenne pepper; 1 small can (15 ounces) tomato sauce (I used Muir Glenn); Optional: ¼ 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; ½ red onion, diced; Extra-virgin olive oil; 6-8 eggs; ¼ cup milk; ½ cup feta cheese or queso fresco; 8 small whole wheat tortillas (I used Ezekial’s sprouted grain tortillas); Sour cream; Cilantro (or chopped arugula!)

1 Preheat oven to 375 degrees Fahrenheit.

2 Roast the peppers: Roast the poblano pepper (and the red peppers if you’re using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Or you can place the peppers on a baking sheet under the broiler, turning once or twice, for 5 to 7 minutes. Transfer the peppers to an airtight bowl (or cover the bowl with plastic wrap) and set the bowl aside to steam for 10 minutes.

3 Make the sauce: 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 (about 5 minutes). Pour in the tomato sauce (and water, if you’re using). 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 (or carefully transfer to a blender or food processor) until smooth.

4 Make the filling: 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 (they should still be shiny). Mix the scrambled eggs with the veggies and feta cheese.

5 Prepare the enchiladas: Spread a thin layer of sauce on the bottom of a 9×9 inch baking dish (or individual dishes). Heat tortillas individually in a small skillet for a few seconds on each side, or warm them all at once in the microwave (cover with a kitchen towel to keep them warm afterward). 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.

6 Bake, uncovered, for about 20 minutes.

7 Top with sour cream and chopped cilantro or arugula, if you happen to be on an arugula kick like me.