PESTO ROASTED VEGETABLE PITA POCKET - TACO

Ingredients:

• 1 tablespoon coconut oil 
• 1 cup mushroom, sliced 
• 1 roasted red bell pepper, diced
• 1 roasted yellow pepper diced
• ½ cup caramelized onion
• 1 tablespoon shallots, diced
• 1 tablespoon non-dairy pesto 
• 1 teaspoon Blackening Spice
• 1 pita bread, cut in half 
• 1 tablespoon parsley, finely chopped

Instructions:

1. In a small saucepan over medium heat add coconut oil and heat.
2. Add mushrooms, season with blackening spice, and saute for 5 minutes. Remove from heat and add to a small mixing bowl. Add caramelized onion, roasted bell pepper, pesto to the mixing bowl. Combine ingredients thoroughly. 
3. Cut pita bread in half and fill it with roasted vegetable mixture. 
4. Top with diced onion and parsley.
5. Serve