Vegetarian Feijoada Burrito

Name: Vegetarian Feijoada Burrito
Ingredients: 1 (14 1/2 ounce) can black beans, rinsed and drained; 1 tablespoon canola oil; 1 large shallot, diced; 2 cups cups shredded kale, stems removed; 1 large tomatoes, diced; 4 garlic cloves, minced; 1 canned chipotle pepper, chopped; 2 cups sweet potatoes or 2 cups potatoes, peeled and diced; 2 teaspoons dried thyme leaves (or fresh); 2 teaspoons dried parsley; 1 teaspoon salt; 2 cups cooked rice; 6 large tortillas; 1 cup Mexican blend cheese; 1 avocado

15 ingredients

4 steps

Ingredients

1 (14 1/2 ounce) can black beans, rinsed and drained
1 tablespoon canola oil
1 large shallot, diced
2 cups cups shredded kale, stems removed
1 large tomatoes, diced
4 garlic cloves, minced
1 canned chipotle pepper, chopped
2 cups sweet potatoes or 2 cups potatoes, peeled and diced
2 teaspoons dried thyme leaves (or fresh)
2 teaspoons dried parsley
1 teaspoon salt
2 cups cooked rice
6 large tortillas
1 cup Mexican blend cheese
1 avocado

Directions

1

In a large saucepan, heat the oil. Add the onion, kale, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
2

Add the beans, 2 cups water, potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
3

Stir in the parsley and salt and cook for 5 to 10 minutes more.
4

Heat the tortillas briefly in the microwave to soften. Layer rice, cheese, feijoada, and avocado in each tortilla and roll. I like to grill/brown my burritos quickly in a pan before serving - up to you!