Search thousands of recipes reviewed by home cooks like you.

Vegetarian Jamaican Jerk Burrito

Vegetarian Jamaican Jerk Burrito

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
KateTate

KateTate

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1243 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  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.
  2. Drain tofu, discarding marinade.
  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.
  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.
  5. Spoon 1/3 cup tofu mixture evenly down center of each tortilla. Top each with even portions of rice, black beans, and cheese.
  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes