Brisket ‘n Bean Burritos

This turned out to be a bit of an experiment, which tasted really good (Thank God!) and all my boys loved it. I don’t usually fry things, so I will say that the fat content is a bit higher due to it being submerged in oil and deep-fried for a few minutes. I made the tortillas from scratch- my best attempt so far {yay me}- but was having some difficulty working with the thin, “raw” tortillas. It seemed the most expedient and less frustrating thing to do; to deep fry them. Alas, they are more of a Chimichanga than a Burrito 🙂

The recipe was adapted from the Taste of Home New Church Supper Cookbook, and I used leftover shredded Italian Beef meat.

Brisket ‘n Bean (deep-fried) Burritos

4 cups shredded beef brisket

2 cups Mexican cheese blend

*Bean and Salsa mixture

8 whole wheat tortillas

cooking oil

1. Place about 1/2 cup of shredded beef on tortilla and top with cheese.

2. Add bean and salsa mixture if desired (can just be served on the side), but not too much – this mixture is wet and will make the burritos weak.

3. Place in hot oil and fry, briefly on both sides until lightly browned

4. Drain on paper towel and serve with Bean and Salsa, sour cream and avocado

Bean and Salsa Mixture

1 can diced tomatoes, drained

1 can chopped green chiles

1 can black beans, drained and rinsed

1 handful fresh cilantro

1 garlic clove, minced

1 tsp salt, or to taste

1 T lime juice

1. Place tomatoes and cilantro in bowl, puree using immersion blender.

2. Add chiles, black beans, and other ingredients, mix well

3. Salt to taste and then let sit for a few minutes

4. Make avocado mash 🙂 using 1 avocado, lime juice, and salt.




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