Vegan Breakfast Pitas with Tomatoes

Sweet, spicy and oh-so-scrumptious.

This recipe contains:

Cherubs®

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30 Minutes

Preparation time

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Ingredients:

1 Tablespoon olive oil

1 medium white onion, chopped

4 medium poblano peppers, sliced lengthwise & halved

4 cloves garlic, minced

1 (10 oz) container of NatureSweet® Cherubs®, halved

Salt and pepper, to taste

To Serve:

Whole grain pitas, warmed

Fresh arugula

¼ cup fresh cilantro, finely chopped

Instructions:

Add the oil to a large skillet over medium-high heat. Add the onion. Without stirring, cook the onions for 1 to 2 minutes, until they start to brown. Stir the onions so that more of them are exposed to the pan and let sit for another minute to promote more browning.

Add the poblano peppers and garlic, and continue to cook until the poblanos soften, about 5 minutes. Add the tomatoes and cook until they soften and shrink slightly. Transfer the vegetable mixture to a large bowl and season with salt and pepper.

To Serve

Top each pita with a handful of arugula and a scoop of the vegetable mixture. Garnish with fresh cilantro and enjoy!

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25 minutes

Preparation time