Vegetarian Feijoada Burrito

Name: Vegetarian Feijoada Burrito
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
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

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Recipe by sofie-a-toast

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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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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