VEGETARIAN FEIJOADA BURRITO

Vegetarian Feijoada Burrito image

Provided by sofie-a-toast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

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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

Steps:

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!

Nutrition Facts : Calories 719, Fat 23.3, SaturatedFat 7.4, Cholesterol 23.1, Sodium 1401.4, Carbohydrate 105.6, Fiber 12.6, Sugar 6.2, Protein 22.7