Egg Enchiladas With Roasted Poblano Sauce

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

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 nutmeg

1/4 to 1/2 teaspoon smoked hot paprika

1/4 teaspoon cayenne pepper

1 can 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)

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