Burrissimo - Italian Burritos |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A cross between manicotti and a burrito, I came up with this recipe by using whatever I had on hand. Use your favorite spaghetti sauce and any vegetables you like for the filling. It may sound weird but it is fantastic! Ingredients:
1 cup uncooked rice |
14 1/2 ounces diced tomatoes |
24 ounces tomato sauce |
2 garlic cloves, finely chopped |
2 shallots |
4 mushrooms, finely chopped |
4 soft taco-size flour tortillas |
2 cups mozzarella cheese |
2 tablespoons olive oil |
basil |
salt |
pepper |
red pepper flakes |
Directions:
1. Cook rice according to package directions.
2. Meanwhile, saute mushrooms, garlic and shallots in olive oil, seasoning with salt, pepper and red pepper flakes to taste and set aside.
3. In same pan, heat tomato sauce and add about half of the canned tomatoes, seasoning to taste.
4. Stir mushroom mixture and the rest of the tomatoes into cooked rice.
5. 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.
6. Top all of the burrissimos with sauce and mozzarella cheese.
7. Broil until cheese is melted and turning golden brown.
8. Serve on top of any left over sauce and garnish with fresh basil.
|
|