Brisket ‘n’ Bean Burritos

Total Time

Prep: 20 min. Cook: 4-1/2 hours


10 servings

Updated: Dec. 20, 2022
This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. —Ruth Weatherford, Huntington Beach, California
Brisket 'n' Bean Burritos Recipe photo by Taste of Home


  • 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 chiles
  • 1-1/2 cups 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 until meat is tender, 4-1/2 to 5 hours.
  2. In a microwave-safe bowl, combine refried beans, salsa and chiles. Microwave, covered, on high until heated through, 2-3 minutes.
  3. 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.

Can you freeze Brisket 'n' Bean Burritos?

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.

Beef Brisket
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.