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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:
6
UNITS:
US

Ingredients Nutrition

Directions

  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!

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