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Brisket ‘n’ Bean Burritos

This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. —Ruth Weatherford, Huntington Beach, California
  • 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 shredded Monterey Jack cheese
  • 10 flour tortillas (10 inches), warmed


  • 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 until meat is tender, 4-1/2 to 5 hours.
  • 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 2 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 freezer container. To use, partially thaw overnight in refrigerator. Preheat oven to 350°. 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.
Editor's Note
This is a fresh beef brisket, not corned beef.
Nutrition Facts
1 burrito: 483 calories, 17g fat (7g saturated fat), 62mg cholesterol, 963mg sodium, 42g carbohydrate (2g sugars, 9g fiber), 33g protein.
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  • vwgirl9
    Sep 15, 2012

    No comment left

  • Bythe Lake
    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!

    Jul 10, 2011

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

  • trancebaby
    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.

  • JessT2003
    Jan 26, 2011

    No comment left

  • lonestardave
    Jan 10, 2011

    was great

  • Akhil
    Jul 23, 2009

    Hi This is good

  • kmgasc
    Jun 21, 2009

    No comment left

  • blkeaster
    Jun 20, 2009

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

  • rushv
    Jun 15, 2009

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