Brisket ‘N’ Bean Burritos

1. 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. 2

   In a microwave-safe bowl, combine refried beans, salsa and chilies. Microwave, covered, on high until heated through, 2-3 minutes.

3. 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. 4

   Individually wrap burritos in foil and freeze in freezer container. To use, partially thaw overnight in refrigerator. Preheat oven to 350u00b0. Bake foil-wrapped burritos on a

5. 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.

* Per serving · 4 servings · Values may vary.