This simple burrito, full of roasted vegetables and wrapped in whole grains, is about to become a new family favorite. Play around with the veggie combinations. Winter squash would make a nice stand in for sweet potato, or try swapping in slices of red pepper for the tomatoes. This is a wonderful recipe to make in ahead and freeze: just make the burritos up as instructed, wrap in tinfoil, and place in a plastic freezer bag. To reheat, take out 24 hours in advance and heat in the microwave for 1 minute, turning halfway through.
Ingredients
- 3 lg. sweet potatoes, peeled and cubed
- 3 lg. portobello mushrooms, sliced
- 1 pt. cherry tomatoes, halved
- 1 lg. yellow onion, peeled and sliced
- 1 T. olive oil
- 10 (8 in.) whole-wheat wraps
- 1/2 c. pesto
- 1/2 c. grated Parmesan
Directions
- Preheat oven to 400°F. Arrange potatoes on one baking sheet and mushrooms and tomatoes on another. Roast for 30-45 minutes, until desired texture is reached.
- While the vegetables are roasting, heat the oil in a frying pan on low and slowly cook the onions until brown. To get the best browning, do not add salt. You can speed this process up by raising the temperature, but the flavors will be best if you let the process take longer.
- When all of the vegetables are cooked, assemble the burritos, dividing vegetables, pesto and cheese evenly across the wraps. Serve warm.
Nutrition Facts
10 servings per container
Serving Size 198 g
| Amount per serving | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 12.5g | 15% | |
| Saturated Fat 3.5g | 18% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2g | ||
| Monounsaturated Fat 3.5g | ||
| Cholesterol 3mg | 2% | |
| Sodium 700mg | 30% | |
| Total Carbohydrate 51g | 19% | |
| Dietary Fiber 5.5g | 18% | |
| Total Sugars 6g | ||
| Includes 2g Added Sugars | 4% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 7g | ||
| Protein 9g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 399.1mg | 30% | |
| Iron 1.6mg | 10% | |
| Potassium 350mg | 8% | |
| Vitamin A 310.5mcg | 35% | |
| Vitamin C 6.1mg | 6% | |
| Vitamin E 1.6mg | 15% | |
| Vitamin K 27.6mcg | 25% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 3.4mg | 20% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 38.2mcg | 10% | |
| Vitamin B12 0.1mcg | 4% | |
| Biotin 1.9mcg | 6% | |
| Chloride 94.4mg | 4% | |
| Pantothenate 0.7mg | 20% | |
| Phosphorus 98.2mg | 8% | |
| Iodine 0.3mcg | 0% | |
| Magnesium 24.2mg | 6% | |
| Zinc 0.6mg | 10% | |
| Selenium 7mcg | 15% | |
| Copper 0.2mg | 20% | |
| Manganese 0.3mg | 15% | |
| Chromium 0.2mcg | 0% | |
| Molybdenum 4.4mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole Wheat Wrap (whole Wheat Flour, Water, Palm Oil, Salt, Calcium Sulfate, Dextrose, Sodium Aluminum Phosphate, Sodium Bicarbonate, Calcium Propionate (a Preservative), Fumaric Acid, Potassium Sorbate, Mono -diglycerides, Guar Gum, Carboxymethyl Cellulose, Sodium Metabisulfite, Soy Oil), Sweet Potatoes, Tomatoes, Portabella Mushrooms, Onion, Pesto (canola Oil, Fresh Basil, Parmesan & Romano Cheese (pasteurized Cow's Milk, Cheese Culture, Salt And Enzymes), Garlic, Walnuts, Olive Oil, Salt, Pine Nuts), Parmesan Cheese (milk, Cultures, Salt, Enzymes), Olive Oil.
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