Italian White Bean Burrito With Salsa Cruda Food

BEAN BURRITOS

Steps:

• Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

SALSA CRUDA

Steps:

• In a bowl combine all ingredients.
• Place in refrigerator for up to 12 hours.
• This will infuse all the flavors.
• Serve with tortilla chips.

ITALIAN WHITE BEAN BURRITO WITH SALSA CRUDA

Steps:

• In a bowl, add all the Salsa Cruda ingredients together; stir to mix; set aside.
• Place the tortillas on baking sheets.
• In another bowl, add the beans, garlic, and cheese; stir to combine.
• Spread the bean mixture onto the four tortillas, leaving a 2-inch border.
• Heat in a 425° oven for 3-5 minutes or just until the cheese melts.
• Spoon the Salsa Cruda evenly over the bean mixture on each tortilla.
• Place basil leaves over the salsa cruda on each tortilla.
• Roll up tortillas and serve immediately.

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Steps:

• Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
• Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
• Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
• Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
• Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

TOMATO SALSA (SALSA CRUDA)

Steps:

• Set a large colander in a large bowl.
• Place the tomatoes in the colander and let them drain for 30 minutes.
• As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
• Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
• Transfer the contents of the colander to the now-empty bowl.
• Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
• Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.

BEEF AND SALSA BURRITOS

Steps:

• In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally.
• Pour off drippings.
• Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Stir in spinach and salsa; heat through.
• Remove from heat; stir in cheese.
• To serve, spoon approx 1/2 cup beef mixture in center of each tortilla.
• Fold bottom edge up over filling; fold sides to center overlapping edges.

ITALIAN BURRITOS

Steps:

• Preheat oven to 375°F.
• Grease a 13x9 inch baking dish.
• Remove sausage from casings, brown in a large skillet and pour off excess fat.
• Add spinach, Alfredo sauce and basil and combine.
• Divide mixture between 8 tortillas, roll up and place seam side down in baking dish.
• Top with spaghetti sauce and sprinkle with cheese.
• Bake 45-50 minutes or until hot.

ITALIAN BURRITOS

Steps:

• First in a large mixing bowl add finely chopped onion and next 3 ingredients.
• Mix meat and crumbs until completely incorporated.
• Spray the bottom of a slow cooker with non-stick spray to make removal easier. Roll meatballs and add them to the slow cooker in an even layer.
• In a seperate bowl add both cans of sauce mix in spegetti mix and pour over meatballs. Cover set on high for 5 hours or until meatballs read internal temperate of 167degrees F. Let meatball mixture cool I suggest refrigurating it before assembling tortillas to avoid a soggy mess.
• Get tortillas spoon meatballs and cheese roll burritos and put on baking sheet top with extra sauce and cheese,place in a 350 degree oven for 25 minute.
• Let cool for 5 minutes before serving.

PICO DE GALLO (FRESH SALSA / SALSA CRUDA)

Steps:

• Mix all ingredients together in large glass bowl.
• Let stand covered in refrigerator for 2 hours to meld flavors.
• Serve with all of your favorite dishes as a delicious vegetable side dish or garnish.