Brisket ‘N’ Bean Burritos

• 2 pounds fresh beef brisket
• 1 cup chopped onion
• 3 bacon strips, diced
• 1 can (8 ounces) tomato sauce
• 3/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 can (16 ounces) refried beans
• 1/2 cup salsa
• 1 can (4 ounces) chopped green chilies
• 1-1/2 cups shredded Monterey Jack cheese
• 10 flour tortillas (10 inches), warmed

1. Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours.
2. In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes.
3. Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
4. Individually wrap burritos in foil and freeze in freezer container. To use, partially thaw overnight in refrigerator. Preheat oven to 350u0b0. Bake foil-wrapped burritos on a
5. until heated through. To reheat one burrito, remove foil and rewrap in damp paper towel; microwave on high until heated through, turning once. Let stand 15 seconds. May be frozen up to 2 months.

fresh beef brisket, onion, bacon, tomato sauce, pepper, salt, beans, salsa, green chilies, shredded monterey jack cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/brisket-n-bean-burritos/ (may not work)