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