Smothered Smoked Brisket Burritos

Our fantastic smothered smoked brisket burritos recipe is a great way to use up leftover BBQ brisket! These hearty burritos are truly the perfect comfort food. What is even better is that you can make your own homemade red enchilada sauce or use your favorite store-bought brand. The same goes for the refried beans and Spanish rice! Customize these smothered smoked brisket burritos to suit your needs. See recipe variations below.

smothered brisket burritos
Sabrina Baksh/derrickriches.com

Ingredients:

  • Chopped smoked brisket
  • Flour tortillas
  • Refried Beans (pinto or black bean)
  • Enchilada Sauce
  • Spanish rice (use ready-made or package rice mix)
  • Red onion (substitute with white or yellow onion)
  • Bell pepper
  • Shredded cheese (Mexican blend or Monterey Jack)
  • Chopped Green onion
  • Oil
  • Salt and black pepper
smothered smoked brisket 1

How to Make Smothered Smoked Brisket Burritos:

  1. Remove seeds and cut bell pepper into thin strips. Peel and cut the onion similarly.
  2. Heat oil in a skillet. Add vegetables, season with salt and pepper, and cook over medium heat until onions are translucent and bell pepper is tender but not mushy. Remove from heat and set aside to cool.
  3. Heat refried beans over medium-low heat. Stir in 1/4 cup water or broth to thin it out. It doesn’t need to be hot, only warmed through enough to change its consistency.
  4. Prepare Spanish rice according to package instructions. 
Assembling burrito

Assembling the Burritos:

  1. Preheat your oven to 350 degrees F.
  2. Spread 1/2 of a cup of enchilada sauce on the bottom of your 9 ” x 13″ casserole pan or disposable aluminum pan (if taking these smoked brisket burritos to a pot luck gathering).
  3. Place about 1/4 cup of refried beans onto a flour tortilla. Then add 1/4 c rice, 1/3-1/2 cup of chopped brisket, some peppers and onion, and 2 tablespoons of shredded cheese. Optional: add a tablespoon or two of salsa on top.
  4. Fold in the sides of the tortilla, flip the edge closest to you over, gently tuck it under the filling, then continue rolling. 
  5. Place wrapped burrito into the casserole dish, and repeat steps with the remaining five.
  6. Pour enchilada sauce over burritos until they are well coated. Top with remaining cheese and place into your oven for 30 minutes.
  7. Remove from your oven, garnish with chopped green onion (or cilantro if preferred), and let the smothered smoked brisket burritos rest for 10 minutes before serving.
smothered-smoked-brisket-burritos 1

Serving Smothered Smoked Brisket Burritos

1. This is a hearty dish, so one burrito will fill you up nicely, especially when served with sides. However, for those with bigger appetites, two will do just perfectly. 

2. Store leftover burritos well covered in your refrigerator for 3-4 days. Reheat in the microwave or a 350 degrees oven until warmed through.

Variations:

Don’t have brisket on hand but want to make this recipe? Use pulled pork, smoked chicken, or turkey as the filling. Here are my favorite smothered burrito combinations:

  • Smoked turkey with a mole enchilada sauce.
  • Smoked chicken with a sour cream enchilada sauce.
  • Pulled or chopped smoked pork with a verde sauce.
Smothered Smoked Brisket Burritos Pan

Smothered Smoked Brisket Burritos

These fantastic smothered smoked brisket burritos are a great way to use up leftover BBQ brisket!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American BBQ
Keyword: brisket burritos, brisket enchiladas, leftover brisket recipe, pellet grill smoked brisket, smothered burritos
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 619kcal
Author: Sabrina Baksh

Ingredients

  • 3 cups chopped smoked brisket
  • 6 soft flour tortillas standard size
  • 1 15 ounce can refried beans pinto or black bean
  • 2 10 ounce cans of red enchilada sauce
  • Spanish rice use ready-made or package rice mix
  • 1 small red onion substitute with white or yellow onion
  • 1 large bell pepper
  • 16 ounces shredded cheese Mexican blend or Monterey Jack
  • 2 green onion
  • 1 1/2 tablespoons olive oil
  • Salt and black pepper

Instructions

  • Remove seeds and cut bell pepper into thin strips. Peel and cut the onion similarly.
  • Heat oil in a skillet. Add vegetables, season with salt and pepper, and cook over medium heat until onions are translucent and bell pepper is tender but not mushy. Remove from heat and set aside to cool.
  • Heat refried beans over medium-low heat. Stir in 1/4 cup water or broth to thin it out. It doesn’t need to be hot, only warmed through enough to change its consistency.
  • Prepare Spanish rice according to package instructions.
  • Preheat your oven to 350 degrees F.
  • Spread 1/2 of a cup of enchilada sauce on the bottom of your 9 ” x 13″ casserole pan or disposable aluminum pan (if taking these smoked brisket burritos to a pot luck gathering).
  • Place about 1/4 cup of refried beans onto a flour tortilla. Then add 1/4 c rice, 1/2 cup of chopped brisket, some peppers and onion, and 2 tablespoons of shredded cheese. Optional: add a tablespoon or two of salsa on top.
  • Fold in the sides of the tortilla, flip the edge closest to you over, gently tuck it under the filling, then continue rolling.
  • Place wrapped burrito into the casserole dish, and repeat steps with the remaining five.
  • Pour enchilada sauce over burritos until they are well coated. Top with remaining cheese and place into your oven for 30 minutes.
  • Remove from your oven, garnish with chopped green onion (or cilantro if preferred), and let burritos rest for 10 minutes before serving.
  • Serve 1-2 burritos per person.
  • Store leftover burritos well covered in your refrigerator for 3-4 days. Reheat in the microwave or a 350 degrees oven until warmed through.

Nutrition

Calories: 619kcal | Carbohydrates: 33g | Protein: 48g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 133mg | Sodium: 1702mg | Potassium: 573mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1613IU | Vitamin C: 29mg | Calcium: 453mg | Iron: 5mg
Smothered Smoked Brisket Burritos

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