Vegetarian Jamaican Jerk Burrito

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

INGREDIENTS:

• ¾ cup Walkerswood Jamaican jerk seasoning, divided (Buy Now)
• 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

DIRECTIONS:

• 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.
• Enjoy