Vegetarian Feijoada Burrito

• 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

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!

black beans, canola oil, shallot, shredded kale, tomatoes, garlic, pepper, sweet potatoes, thyme, parsley, salt, rice, tortillas, blend cheese, avocado

Taken from www.food.com/recipe/vegetarian-feijoada-burrito-520731 (may not work)