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Brisket 'n' Bean Burritos Recipe
Brisket 'n' Bean Burritos Recipe photo by Taste of Home

Brisket 'n' Bean Burritos Recipe

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4.5 8
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Smoky bacon and tender beef make this easy recipe a real winner. –Ruth Weatherford of Huntington Beach, California
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
MAKES: 10 servings


  • 2 pounds fresh beef brisket
  • 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

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.


  1. 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.
  2. 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.
  3. Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up.
  4. Serve immediately or wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months.
  5. To use frozen burritos: Unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Yield: 10 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Brisket 'n' Bean Burritos in Simple & Delicious May/June 2008, p19

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Oct. 22, 2011

"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 Jul. 10, 2011

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

Reviewed Jun. 29, 2011

"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 Jan. 10, 2011

"was great"

Reviewed Jul. 23, 2009

"Hi This is good"

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