Vegetarian Jamaican Jerk Burrito Recipes

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VEGETARIAN JAMAICAN JERK BURRITO



Vegetarian Jamaican Jerk Burrito image

Tofu, cheese, rice, black beans, pineapple, jicama, and a Jamaican jerk sauce in a flour tortilla, topped with hot salsa and sour cream.

Provided by Cayce Lynne

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 8

Number Of Ingredients 14

¾ cup Jamaican jerk marinade, divided
5 tablespoons lime juice, divided
2 cloves garlic, minced
1 pinch ground black pepper, or to taste
2 cups pressed and cubed extra-firm tofu
cooking spray
2 cups diced jicama
1 cup diced pineapple
2 cups prepared rice
1 (15 ounce) can black beans, rinsed and drained
8 (8 inch) low-fat flour tortilla
½ cup shredded Monterey Jack cheese
½ cup salsa
½ cup sour cream

Steps:

  • Whisk 1/2 cup marinade, 1/4 cup lime juice, garlic, and black pepper together in a bowl; pour into a large resealable plastic bag. Add tofu, coat with the marinade, squeeze bag to remove air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Drain tofu, discarding marinade.
  • Prepare a large skillet with cooking spray and place over medium-high heat. Cook tofu, turning frequently, until it starts to brown, about 4 minutes; transfer to a bowl. Return skillet to medium-high heat.
  • Cook and stir jicama, pineapple, remaining 1/4 cup marinade, and 1 tablespoon lime juice in the skillet until hot, 2 to 3 minutes. Return tofu to the skillet; cook and stir until heated through, about 2 minutes more.
  • Spoon 1/3 cup tofu mixture evenly down center of each tortilla. Top each with even portions of rice, black beans, and cheese.
  • Fold 2 opposing ends to overlap the edges of the filling. Wrap 1 of the opposing edges of the tortilla over the filling and roll to form a burrito. Top each burrito with salsa and sour cream.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 58.4 g, Cholesterol 12.6 mg, Fat 11 g, Fiber 7.4 g, Protein 17 g, SaturatedFat 3.7 g, Sodium 1242.8 mg, Sugar 6.6 g

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