Vegetarian Jamaican Jerk Burrito

Tofu, cheese, rice, black beans, pineapple, jicama, and a Jamaican jerk sauce fill a flour tortilla, only to be topped with hot salsa and sour cream for a Mexican-Jamaican fusion delight.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 386 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Drain tofu, discarding marinade.

Step 3

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.

Step 4

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.

Step 5

Spoon 1/3 cup tofu mixture evenly down center of each tortilla. Top each with even portions of rice, black beans, and cheese.

Step 6

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.