Name: Vegetarian Jamaican Jerk Burrito Recipe
Total time: 60 min
Yield: 8
Cuisine: Mexican

Protein

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Vitamin B1

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Vitamin B6

Vitamin B9

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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.

How to make Vegetarian Jamaican Jerk Burrito Recipe

Cayce Lynne

Crawler

Mexican

<p>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.</p>

Vegetarian

Jamaican jerk marinade,  divided

Lime juice,  divided

Cloves Garlic,  Minced

Pinch Ground Black Pepper

Pressed and cubed extra firm tofu

Cooking spray

Diced jicama

Diced pineapple

Prepared rice

Black Beans,  Rinsed And Drained

Low fat flour tortilla

Shredded Monterey Jack Cheese

Salsa

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 1

step 2

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 3

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 4

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

step 5

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.

step 6

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