Brisket 'n' Bean Burritos Recipe
- 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
- 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.
1 each: 483 calories, 17g fat (7g saturated fat), 62mg cholesterol, 963mg sodium, 42g carbohydrate (2g sugars, 9g fiber), 33g protein.
Reviews for Brisket 'n' Bean Burritos
"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!"
"GREAT RECIPE The only thing I did different was I used the Zarda BBQ baked beans smashed instead of refried beanS"
"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."
"Hi This is good"
"re: cant wait to try this I have been looking for brisket reciepts thanks Betty k."
"I can't wait to try this. It sounds soooo good ! jjvlakes"
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.