Soy-Free Brisket Burrito
Savor the bold, hearty flavors of our Soy-Free Brisket Burrito, a gluten-free twist on the classic handheld favorite that's perfect for brisket lovers and those avoiding soy. Slow-cooked beef brisket seasoned with cumin, chili powder, and black pepper is paired with fluffy white rice, tender black beans, and a medley of fresh toppings including shredded romaine lettuce, chopped cilantro, and sharp cheddar cheese. Wrapped in warm flour tortillas, this dish is complete with a dollop of sour cream and a zesty squeeze of lime, creating a vibrant and satisfying meal that's bursting with Tex-Mex flair. Whether you're hosting dinner or looking for a delicious packed lunch, this burrito recipe stands out for its comforting balance of flavors and textures. With easy prep steps and a melt-in-your-mouth finish, it’s sure to become a new family favorite.
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Recipe Information
Ingredients
- 2 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beef broth
- 3 garlic cloves, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cups cooked white rice
- 1 can canned black beans, drained and rinsed
- 6 large flour tortillas
- 2 cups romaine lettuce, shredded
- 0.25 cup fresh cilantro, chopped
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 1 lime, cut into wedges
Instructions
Preheat your oven to 300°F (150°C).
Season the brisket on all sides with salt, black pepper, ground cumin, and chili powder.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the brisket in the pot until browned on all sides, about 4-5 minutes per side.
Remove the brisket from the pot and set aside.
In the same pot, add the minced garlic, diced onion, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Return the brisket to the pot and pour beef broth over it.
Cover the pot with a lid and place it in the preheated oven.
Cook the brisket for approximately 3 to 3.5 hours, or until it is tender and can be shredded easily with a fork.
Remove the pot from the oven and transfer the brisket to a cutting board. Shred the brisket using two forks.
In a large bowl, combine the cooked white rice, black beans, and shredded brisket. Mix well.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble each burrito, place a generous portion of the brisket mixture in the center of a tortilla.
Top with shredded romaine lettuce, chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito.
Repeat with remaining tortillas and filling.
Serve the burritos warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 14589 mg | 634% | |
| Total Carbohydrate | 406.8 g | 148% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 29.3 g | ||
| Protein | 373.5 g | 747% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1796 mg | 138% | |
| Iron | 54.4 mg | 302% | |
| Potassium | 5686 mg | 121% | |
*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.
