Dairy-Free Brisket Burrito
Indulge in the bold, savory flavors of this Dairy-Free Brisket Burrito, a hearty and satisfying meal perfect for lunch or dinner. Tender, slow-cooked beef brisket, infused with a smoky blend of spices, forms the flavorful centerpiece of this recipe. Nestled within a warm flour tortilla, the shredded brisket is complemented by fluffy white rice, protein-packed black beans, creamy avocado slices, and the fresh zing of cherry tomatoes and chopped cilantro. Dairy-free sour cream adds a silky finish, making it a wholesome option for anyone avoiding dairy. With a squeeze of lime and optional hot sauce for a kick, these burritos are customizable, freezer-friendly, and loaded with bold Tex-Mex flair. Whether you’re feeding a busy family or meal-prepping for the week, this recipe is a delicious, dairy-free twist on a classic brisket burrito.
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 2 cups Beef broth
- 6 pieces Burrito-sized flour tortillas
- 2 pieces Avocado, sliced
- 2 cups Cooked white rice
- 1 cup Black beans, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 0.5 cup Cilantro, chopped
- 2 pieces Lime, cut into wedges
- 0.5 cup Dairy-free sour cream
- Hot sauce (optional)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and ground cumin.
Rub the spice mixture evenly over the brisket.
Heat the olive oil in a large oven-safe pot over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side.
Add the beef broth to the pot, cover with a lid, and transfer the pot to the preheated oven.
Cook the brisket in the oven for 3.5 to 4 hours, until tender and easily shredded with a fork. Check periodically and add more liquid if necessary.
Once the brisket is done, remove from oven, let it rest for a few minutes, and then shred using two forks.
Warm the flour tortillas in a dry skillet or microwave.
To assemble each burrito, layer some rice, black beans, shredded brisket, avocado slices, cherry tomatoes, and fresh cilantro on a tortilla.
Add a dollop of dairy-free sour cream, a squeeze of lime juice, and hot sauce if using.
Wrap the burrito by folding in the sides and rolling it up from one end.
Repeat the assembly process with remaining tortillas and fillings.
Serve immediately with additional lime wedges and dairy-free sour cream on the side.
Nutrition Facts
Calories |
5201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 14090 mg | 613% | |
| Total Carbohydrate | 414.6 g | 151% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 15.3 g | ||
| Protein | 344.7 g | 689% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 800 mg | 62% | |
| Iron | 55.3 mg | 307% | |
| Potassium | 6441 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
