vegetarian jamaican jerk burrito

Ingredients

• Servings: 8
• 3/4 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
• 1/2 cup shredded monterey jack cheese
• 1/2 cup salsa
• 1/2 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• 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.