Italian White Bean Burrito with Salsa Cruda
Experience a bold fusion of Italian and Tex-Mex flavors with this Italian White Bean Burrito with Salsa Cruda, a wholesome and inventive twist on a classic comfort food. Creamy mashed cannellini beans, sautéed with garlic and wilted spinach, are combined with sweet cherry tomatoes, aromatic fresh basil, and a sprinkle of Parmesan cheese, creating a rich and savory filling. Topped with a vibrant homemade Salsa Cruda—bursting with juicy Roma tomatoes, zesty lime, and fragrant cilantro—this burrito strikes the perfect balance between hearty and fresh. Wrapped in soft, warm flour tortillas and optionally toasted for a lightly crisped exterior, this quick 30-minute recipe is an ideal vegetarian meal for busy weeknights. Serve with extra salsa or a crisp side salad for a flavorful and satisfying dinner!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Cooked white beans (cannellini or Great Northern)
- 2 tablespoons Extra virgin olive oil
- 2 pieces Garlic cloves, minced
- 2 cups Fresh spinach, chopped
- 1 cup Cherry tomatoes, halved
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 pieces Roma tomatoes, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Lime, juiced
- 0.25 teaspoons Salt (for salsa)
Instructions
Start by making the Salsa Cruda. In a small bowl, combine the diced Roma tomatoes, red onion, fresh cilantro, lime juice, and salt. Stir well, cover, and set aside to let the flavors meld.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Add the cooked white beans to the skillet and stir to coat them in the oil and garlic. Lightly mash the beans with a fork or the back of a spoon, leaving some whole for texture. Season with salt and black pepper.
Add the chopped fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and stir in the cherry tomatoes, grated Parmesan cheese, and fresh basil.
Warm the flour tortillas in a dry skillet or microwave, so they are pliable and easier to fold.
Assemble the burritos by placing an equal portion of the white bean mixture in the center of each tortilla. Top with a generous spoonful of the prepared Salsa Cruda.
Fold the sides of the tortilla over the filling, then roll it tightly into a burrito. Repeat with the remaining tortillas.
Optionally, toast the burritos in a skillet over medium heat for 1-2 minutes per side to create a light, crispy exterior.
Serve immediately, garnished with extra Salsa Cruda or a side salad, if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 5.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
