Ingredient:

• Sauce
• 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
• Filling
• 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)
• Toppings
• Sour cream
• Cilantro (or chopped arugula!)