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! ---------------------------------------------------------------------------
Nutrition
Ingredients
