Spicy Caribbean Burrito Bake

If you love spicy, you’re going to love this!

You will need:

2 cups uncooked instant white rice. (I had regular rice and just cooked it before hand)
2 cups water
2 cups shredded cooked chicken
1 can(15 oz) Progesso black beans, drained and rinsed
Ripe advocado, pitted, peeled and chopped
2 chipotle chiles in adobo sauce (7.5oz can) finely chopped
1/2 cup orange marmalade
1/2 cup sour cream
1 TB fresh lime juice
1 TB Jamaican Jerk seasoning, dry. (I couldn’t find this in the store, so I went to google and found my own. It is as follows)
8 whole wheat tortillas, 8 inch (I used the flavored spinach tortillas, the really big ones and only used 4)
1/4 cup green onions, chopped

Jamaican Jerk seasoning:

1/8 teaspoon allspice
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon white sugar
1/8 teaspoon chipotle chile powder
1/8 teaspoon ground cloves
1/8 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon

Directions:

Heat oven to 375. Spray 13×9 glass baking pan with cooking spray

In a 2 quart pan, cook rice in water as directed on package

Meanwhile, get a large bowl and toss chicken, beans, avocado and chiles.

In a seperate bowl, stir marmalade, sour cream, lime juice and jerk seasoning.

Add to chicken mixture and toss until evenly coated.

Spoon rice down center of each tortilla, top off with chicken mixture and roll up.

Place seam-side down in baking dish, tucking ends under

Cover and bake for 45 minutes

Garnish with green onions

This recipe has a lot of potential for add-ins. And the great thing is that you can make it vegetarian.