Breakfast Enchiladas with Roasted Poblano Sauce
Ingredients
The sauce
-
1
whole
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
-
1
dash
nutmeg
-
¼ to ½
teaspoon
smoked hot paprika
-
¼
teaspoon
cayenne pepper
-
1
small can (15 ounces)
tomato sauce
-
¼
cup
water (optional)
The filling
-
2
small
roasted red peppers, diced
-
3–4
large
portobello mushrooms, diced
-
½
red onion, diced
-
6–8
whole
eggs
-
¼
cup
milk
-
½
cup
feta cheese or queso fresco
-
8
small
whole wheat tortillas
Toppings
-
to taste
sour cream
-
to taste
cilantro or chopped arugula
Instructions
- Preheat the oven to 375°F.
- Roast the poblano and red peppers until charred, then steam them for 10 minutes.
- In a saucepan, heat olive oil and sauté onion, garlic, and spices until soft. Add tomato sauce and chopped poblano, simmer, and blend until smooth.
- Sauté mushrooms, red onion, and roasted red pepper in olive oil. Scramble eggs with milk, then mix with the sautéed veggies and feta.
- Spread some sauce in a baking dish, warm tortillas, fill them with the egg mixture, roll them up, and place seam-side down in the dish. Top with remaining sauce.
- Bake for about 20 minutes and serve with sour cream and cilantro or arugula.
Nutrition Facts (estimated)
Servings
3-4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
300mg
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