Brisket 'n' Bean Burritos Recipe

Brisket 'n' Bean Burritos RecipePhoto by: Taste of Home Brisket 'n' Bean Burritos Recipe Rating 4

Smokey bacon and tender beef make this easy recipe a real winner. –Ruth Weatherford of Huntington Beach, California

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Brisket 'n' Bean Burritos Recipe
  • Prep: 20 min. Cook: 4-1/2 hours
  • Yield: 10 Servings
20 270 290

Ingredients

  • 1 fresh beef brisket (2 pounds)
  • 1 cup chopped onion
  • 3 bacon strips, diced
  • 1 can (8 ounces) tomato sauce
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 can (16 ounces) refried beans
  • 1/2 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 10 flour tortillas (10 inches), warmed

Directions

  • Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over meat. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
  • In a microwave-safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through. Remove meat from slow cooker; shred with two forks.
  • Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up. Yield: 10 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 1 burrito equals 483 calories, 17 g fat (7 g saturated fat), 62 mg cholesterol, 963 mg sodium, 42 g carbohydrate, 9 g fiber, 33 g protein.

Originally published as Brisket 'n' Bean Burritos in Simple & Delicious May/June 2008, p19

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Reviews for Brisket 'n' Bean Burritos (9)

Brisket 'n' Bean Burritos Recipe

Brisket 'n' Bean Burritos

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Reviewed on Oct. 22, 2011 by Bythe Lake

OMG! This is my favorite way to eat brisket. The last brisket I made, I had so much left over, I froze it in individual portions. This works out perfectly. Hmm, I think I'll go make it right now!


Reviewed on Jul. 10, 2011 by DACIA

GREAT RECIPE The only thing I did different was I used the Zarda BBQ baked beans smashed instead of refried beanS


Reviewed on Jun. 29, 2011 by trancebaby

This one's a winner. Depending on the weight of your brisket, it may take longer to cook. I bought a 4-pound flat-cut trimmed brisket, and it took 7 hours to get tender (not 4.5). I also cut the brisket into 3 pieces to fit in my 5-quart slow cooker. The re-fried bean mixture is a MUST for taste and texture--it really adds flavor to the burrito. Also, I did a spice rub on the brisket before cooking--using a mixture of salt, cayenne, chili powder, coriander and cumin powder. (measurements vary here, I ended up with about 2 tablespoons of spice rub) You could probably use a spice packet as a rub such as Taco or Burrito seasoning (any brand). I just wanted a spicier taste, and it worked. Delicious, highly recommended! Try it! Any way you make it, it will be great. This is like Tex-Mex at home! Who needs a restaurant anyway? Don't forget to briefly warm up the tortillas before stuffing them--I used an ungreased pre-heated cast-iron skillet for tortilla warming (one at a time), and it worked well for this dish. Used all 10 tortillas, too.


Reviewed on Jan. 10, 2011 by lonestardave

was great


Reviewed on Jul. 23, 2009 by Akhil

Hi This is good


Reviewed on Jun. 20, 2009 by blkeaster

re: cant wait to try this I have been looking for brisket reciepts thanks Betty k.


Reviewed on Jun. 15, 2009 by rushv

I can't wait to try this. It sounds soooo good ! jjvlakes


Reviewed on Dec. 29, 2008 by melissa thomas

I had never made a brisket before and I was a little nervous. But I soon found out I had nothing to fear. This recipe was excellent. I did not add the refried beans or the chilies. And the recipe was still excellent. This is a perfect recipe for after church on Sunday mornings. Start the slow cooker when you get up and by the time you get home dinner is done.


Reviewed on Jun. 10, 2008 by 5hungrykids

As soon as I saw this recipe, I knew I had to try it. This was so good! My entire family loved this dish. I was a little concerned that it might be too spicy for my young children, but it wasn't. They all ate it and raved about it. They even asked for more; and they don't ever eat brisket! Thanks for the recipe, Ruth.

 
 
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