Sweet Potato Pesto Burrito - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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

  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.
Nutritional analysis per serving: Calories 350; Total Fat 12.5g (15% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 3mg (2% DV); Sodium 700mg (30% DV); Total Carbohydrate 51g (19% DV); Dietary Fiber 5.5g (18% DV); Total Sugars 6g; Includes 2g Added Sugars (4% DV); Protein 9g; Vitamin D 0% DV; Calcium 30% DV; Iron 10% DV; Potassium 8% DV; Vitamin A 35% DV; Vitamin K 25% DV; Copper 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/sweet-potato-pesto-burrito/
© 2019 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796