Add broth while reheating brisket to keep it juicy. Do not overfill tortillas. Burritos can be frozen for up to 2 months.
Smoky leftover BBQ brisket transformed into hearty stuffed burritos loaded with rice, beans, cheese, and fresh toppings for bold, satisfying flavor.
Ingredients
Scale
3 cups (450 g) chopped leftover BBQ brisket
½ cup (120 ml) barbecue sauce
¼ cup (60 ml) beef broth
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) chili powder
½ teaspoon (2 g) smoked paprika
6 large flour tortillas
2 cups (400 g) cooked rice
1 cup (170 g) black beans
1 cup (100 g) shredded cheddar cheese
1 cup (100 g) shredded Monterey Jack cheese
1 cup (150 g) salsa
½ cup (120 g) sour cream
½ cup (75 g) diced red onion
¼ cup (15 g) chopped cilantro
1 tablespoon (15 ml) olive oil
Instructions
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Reheat brisket with sauce, broth, and spices.
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Warm tortillas.
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Layer rice, beans, brisket, cheese, and toppings.
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Fold and roll tightly.
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Toast in skillet until golden.
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Serve warm.