Sweet Potato Pesto Burrito 

Servings: 10

Prep Time: 30 Minutes
Cook Time: 1 hour


3 lg. Sweet Potatoes, peeled and cubed
3 lg. Portobello mushrooms, sliced
1 pt. Cherry Tomatoes, halved
1 T. Taste of Inspirations Olive Oil
1 lg. Yellow onion, peeled and sliced
10 (8in.) whole-wheat wraps’
½ c. pesto (or “Sabra”, Basil Pesto Hummus)
½ c. Taste of Inspirations Grated Parmesan


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 caramelized. 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 220; Calories from fat 95; Total Fat 11g;(17% Daily Value)’ Saturated Fat 2.5g (13 % DV); Trans Fat 0 g; Cholesterol 8 mg (3% DV); Sodium 285 mg (12% DV); Total Carbohydrate 27g (9% DV); Dietary Fiber 6.5g (24% DV); Sugars 5g; Protein 8g; Vitamin A 120% DV; Vitamin C 15% DV; Calcium 20% DV; Iron 8% DV.

Source: Guiding Stars