Spicy Caribbean Burrito Bake

Relish these spicy burritos that are filled with chicken, rice and Progresso® black beans - perfect for a dinner that features hints of Island and Mexican cuisine.

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Servings 8

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ingredients 12
Prep Time 15 min
Total Time 60 min

Ingredients

2: cups uncooked instant white rice

2: cups water

2: cups shredded cooked chicken

1: can (15 oz) Progresso® black beans, drained, rinsed

1: ripe avocado, pitted, peeled and chopped

2: chipotle chiles in adobo sauce (from 7-oz can), finely chopped

1/2: cup orange marmalade

1/2: cup sour cream

1: tablespoon fresh lime juice

1: tablespoon Jamaican jerk seasoning (dry)

8: whole wheat tortillas (8 inch)

4: medium green onions, chopped (1/4 cup)

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 2-quart saucepan, cook rice in water as directed on package.
3 Meanwhile, in large bowl, toss chicken, beans, avocado and chiles. In small bowl, stir marmalade, sour cream, lime juice and jerk seasoning. Add to chicken mixture; toss until evenly coated.
4 Spoon 1/2 cup cooked rice down center of each tortilla; top each with 1/2 cup chicken mixture. Roll up tortillas; place seam side down in baking dish and tuck ends under.
5 Cover; bake 45 minutes or until thoroughly heated. Garnish with onions.

EXPERT TIPS

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Expert Tips

Jamaican jerk seasoning is a wonderful tropical blend of sweet and savory spices such as thyme, red pepper and allspice.

The peppery heat in this casserole from the chipotle chiles is nicely balanced with the cooling effect of the sour cream in the sauce. If you like things really hot, use 3 chipotles instead of 2.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 850mg; 850%;
Total Carbohydrate: 66g; 66%
(Dietary Fiber 9g 9% Sugars 11g 11% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;