Vegetarian Feijoada Burrito
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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:
- 1hr
- Serves:
- Units:
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
- In a large saucepan, heat the oil. Add the onion, kale, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
- Add the beans, 2 cups water, potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
- Stir in the parsley and salt and cook for 5 to 10 minutes more.
- 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!
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RECIPE MADE WITH LOVE BY
@sofie-a-toast
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@sofie-a-toast
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"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!"
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