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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
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Sweet Potato Pesto Burrito

Sweet Potato Pesto Burrito

Sweet Potato Pesto Burrito
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  • Servings:10 (198 g)
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Preheat oven to 400 degrees 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.