2 avocados - peeled, pitted and diced
3/4 cup warm water (110 degrees F/45 degrees C)
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper
6 green onions, sliced
34 cloves garlic, peeled
3 red bell peppers, ripe
Sliced baked pepperonsomen
In a large pot over low-temperature, combine the avocados, water, salt, Worcestershire sauce, and red pepper. Bring to a boil, then reduce heat to medium-low. Stir occasionally and simmer for 1 hour, or until the avocados and water have absorbed about half of the granules of the potatoes.
Transfer the potatoes to a bowl and add the vegetables. To the bowl combine the puréed potato mixture and the potatoes to potatoes. Mix in the tomatoes and tomatoes and boil for another hour, or until the potatoes are soft and the potatoes have absorbed most of the starch.
To serve, spoon potato bits and peppers onto a tortilla over black bean burritos.