Smothered Smoked Brisket Burritos – Derrick Riches

Our fantastic smothered smoked brisket burritos recipe is a great way to use up leftover BBQ brisket! These hearty, enchilada style burritos are truly the perfect comfort food. What is even better is that you can make your own homemade rojo 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 ( yes, there is a gluten-free option too!). See recipe variations below.

Ingredients

• Chopped smoked brisket
• Large flour tortillas (or gluten free rice flour tortillas/wraps)
• Refried Beans (pinto or black bean)
• Enchilada Sauce (see recipe below, or use store bought red enchilada sauce)
• Spanish rice (homemade 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

Homemade Rojo Sauce

• 2 1/2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or a gluten-free equivalent)
• 1/4 cup chili powder, American style
• 1 teaspoon powdered cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 cups chicken broth, sub with vegetable broth

Sauce Instructions

• Stir in flour, chili powder, cumin, onion and garlic powders, and dried oregano—cook for 30 seconds.
• Slowly whisk in broth and season with salt.
• Reduce heat to medium, and simmer sauce for 4-5 minutes, or until sauce thickens up.
• Use as directed in the smothered brisket burritos recipe.

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 the Burritos

1. Preheat your oven to 350 degrees F.
2. Spread 1/2 of a cup of red 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 beef 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 beef 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.

Serving and Storing Smothered Burritos

• These burritos are hearty, so one will fill you up nicely. However, for those with large appetites, two will do the trick 
• Store these enchilada style burritos in an airtight container in your refrigerator for 3-4 days. Reheat smothered burritos the microwave or a 350 degrees oven until warmed all the way through.
• Portion and freeze in airtight containers for up to 8 weeks.

Recipe Variations

If you don’t have leftover smoked brisket on hand, simply use pulled pork, smoked chicken, or turkey as the filling. Here are my favorite smothered burrito combinations:

• 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 (*for homemade, see notes section below)
• 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

• 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.

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Homemade Enchilada Sauce

• 2 1/2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or a gluten-free equivalent)
• 1/4 cup chili powder, American style
• 1 teaspoon powdered cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 cups chicken broth, sub with vegetable broth

Heat oil in a medium pot over medium-high heat.  Stir in flour, chili powder, cumin, onion and garlic powders, and dried oregano—cook for 30 seconds. Slowly whisk in broth and season with salt. Reduce heat to medium, and simmer sauce for 4-5 minutes, or until sauce thickens up. Use as directed in the smothered brisket burritos recipe.  

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