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Brisket 'n' Bean Burritos

 Brisket 'n' Bean Burritos
Smoky bacon and tender beef make this easy recipe a real winner. –Ruth Weatherford of Huntington Beach, California
10 ServingsPrep: 20 min. Cook: 4-1/2 hours


  • 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


  • 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.
  • Serve immediately or wrap individually in paper towels, then foil.
  • Transfer to a resealable plastic bag. May be frozen for up to 2
  • months.
  • To use frozen burritos: Unwrap foil. Place paper towel-wrapped

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Brisket 'n' Bean Burritos (continued)

Directions (continued)

  • burritos on a microwave-safe plate. Microwave on high for 3-4
  • minutes or until heated through. Yield: 10 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.