Brisket 'n' Bean Burritos Recipe

4.5 8 11
Brisket 'n' Bean Burritos Recipe
Brisket 'n' Bean Burritos Recipe photo by Taste of Home
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Brisket 'n' Bean Burritos Recipe

Read Reviews
4.5 8 11
Publisher Photo
This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. —Ruth Weatherford, Huntington Beach, California
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 4-1/2 hours

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 tomato sauce, pepper and salt; pour over meat. Cook, covered, on low for 4-1/2 to 5 hours or until meat is tender.
In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes.
Remove meat from slow cooker; when cool enough to handle, shred with two forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
Freeze option: Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Preheat oven to 350°. Remove burritos from plastic bag. Bake foil-wrapped burritos on a baking sheet until heated through. To reheat one burrito, remove foil and rewrap in damp paper towel; microwave on high until heated through, turning once. Let stand 15 seconds. May be frozen up to 2 months. 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: 483 calories, 17g fat (7g saturated fat), 62mg cholesterol, 963mg sodium, 42g carbohydrate (2g sugars, 9g fiber), 33g protein.

  • 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
  1. Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low for 4-1/2 to 5 hours or until meat is tender.
  2. In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes.
  3. Remove meat from slow cooker; when cool enough to handle, shred with two forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
  4. Freeze option: Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Preheat oven to 350°. Remove burritos from plastic bag. Bake foil-wrapped burritos on a baking sheet until heated through. To reheat one burrito, remove foil and rewrap in damp paper towel; microwave on high until heated through, turning once. Let stand 15 seconds. May be frozen up to 2 months. 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

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Reviews forBrisket 'n' Bean Burritos

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Bythe Lake User ID: 3152701 93637
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!"

MY REVIEW
DACIA User ID: 1398244 73746
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"

MY REVIEW
trancebaby User ID: 3079175 145091
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."

MY REVIEW
lonestardave User ID: 5544469 99336
Reviewed Jan. 10, 2011

"was great"

MY REVIEW
Akhil User ID: 3754440 146018
Reviewed Jul. 23, 2009

"Hi This is good"

MY REVIEW
blkeaster User ID: 2843339 145084
Reviewed Jun. 20, 2009

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

MY REVIEW
rushv User ID: 469817 99335
Reviewed Jun. 15, 2009

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

MY REVIEW
5hungrykids User ID: 1062637 93636
Reviewed Jun. 10, 2008

"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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