Ingredients:
1 large ripe tomatoes, chopped
4 large green olives or 4 large black olives, pitted and chopped
2 tablespoons chopped green onions
2 teaspoons balsamic vinegar
salt and pepper
4 large burrito-size flour tortillas
1 (19 ounce) cans cannellini beans, drained and rinsed
2 cloves garlic, minced
1/2 cup coarsely grated asiago cheese
16 fresh basil leaves
Directions:
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 425F 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.
Servings: 4
Time preparation: 30 min.
Time total: 35 min.