Vegetarian Feijoada Burrito

Made this up myself when I had made Brazilian feijoada (adapted from another recipe) and needed to use up tortillas. Wonderfully flavorful! Definitely a bit of a kick!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (14 1/2ounce) 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!