Brisket ‘n’ Bean Burritos
Total TimePrep: 20 min. Cook: 4-1/2 hours
- 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 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 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.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts1 burrito: 483 calories, 17g fat (7g saturated fat), 62mg cholesterol, 963mg sodium, 42g carbohydrate (2g sugars, 9g fiber), 33g protein.
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
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.
Jan 10, 2011
Jul 23, 2009
Hi This is good
Jun 20, 2009
re: cant wait to try this I have been looking for brisket reciepts thanks Betty k.
Jun 15, 2009
I can't wait to try this. It sounds soooo good ! jjvlakes
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.
Follow along as we show you how to make these fantastic recipes from our archive.