Italian Burritos Recipes

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.

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 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.

BURRISSIMO - ITALIAN BURRITOS

Steps:

• Cook rice according to package directions.
• Meanwhile, saute mushrooms, garlic and shallots in olive oil, seasoning with salt, pepper and red pepper flakes to taste and set aside.
• In same pan, heat tomato sauce and add about half of the canned tomatoes, seasoning to taste.
• Stir mushroom mixture and the rest of the tomatoes into cooked rice.
• In an ovenproof dish, fill each tortilla with 1/4 of the rice mixture, top with a spoonful of sauce and roll into burritos/manicottis.
• Top all of the burrissimos with sauce and mozzarella cheese.
• Broil until cheese is melted and turning golden brown.
• Serve on top of any left over sauce and garnish with fresh basil.

ITALIAN BEEF BURRITOS

Steps:

• 1. Brown beef in a large skillet. Stir in onions and bell pepper and cook for 5-7 minutes more until veggies are tender. Drain grease. Reserve about 1/4 cup spaghetti sauce for garnish. Stir in kidney beans, remaining spaghetti sauce, oregano, pepper flakes, and salt and pepper to taste. Heat through.
• 2. To serve: Warm tortillas. In center of each tortilla place 1/3 cup cheese and 1 cup of meat filling. Roll up and place on plate seam side down. If desired garnish with a tablespoon of sour cream and a little spaghetti sauce on each burrito.

ITALIAN BURRITOS

Steps:

• 1. Place oil in large pot. Saute the onion and garlic until onion is translucent. Add the beef and sausage and cook until meat is browned. Add 1 jar of spaghetti sauce, tomato paste, beef bouillon, Italian seasoning, and salt.
• 2. Cook until warmed through and thick. Preheat oven 350 degrees. Warm the tortilla wraps. Spray a 9x13 pan with cooking spray. Add the beef mixture to middle of each tortilla wrap. Top with fresh mozzarella cheese and roll up and place in pan. Repeat until all is used up
• 3. Pour the other bottle of spaghetti sauce evenly over each and top with shredded mozzarella cheese. Bake for 20 minutes.