Sweet Potato Pesto Burrito

Number of Servings: 10 (198 g)
Active Time: 30 Minutes
Total Time: 1 Hour
Sweet Potato Pesto Burrito

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.


  • 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


  1. 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.
  2. 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.
  3. 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.


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.

Latest from Our Blog

Sustainable Summer


Here are a few simple yet important ways to celebrate a more sustainable summer.

Continue Reading »