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
Tip: Screenshot this list for easy reference while shopping
Instructions
- 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.
- 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.
- When all of the vegetables are cooked, assemble the burritos, dividing vegetables, pesto and cheese evenly across the wraps. Serve warm.