Spicy Caribbean Burrito Bake

Prep 15 min
Total 60 min
Ingredients 12
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

Updated January 18, 2011

Ingredients

cups uncooked instant white rice

cups water

cups shredded cooked chicken

can (15 oz) Progresso™ black beans, drained, rinsed

ripe avocado, pitted, peeled and chopped

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

1/2

cup orange marmalade

1/2

cup sour cream

tablespoon fresh lime juice

tablespoon Jamaican jerk seasoning (dry)

whole wheat tortillas (8 inch)

medium green onions, chopped (1/4 cup)

Steps

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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

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 Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 850mg; 35%
Potassium: 490mg; 14%
Total Carbohydrate: 66g; 22%
Dietary Fiber 9g 38% Sugars 11g
Protein: 19g

% Daily Value*:

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