Quick and Easy
Brisket and Pinto Bean Tacos
Spanish Rice
Ingredients
- 4 cups chopped reserved brisket (from Smoky Brisket recipe)
- 2 (15-oz) cans pinto beans, rinsed and drained
- 2 tsp ground cumin
- ½ tsp pepper
- ¼ tsp salt
- 1 Tbsp olive oil
- 18 corn tortillas
- 1 (10-oz) pkg angel hair coleslaw
- 2 avocados, chopped
- ½ cup sour cream
Instructions
- Stir together brisket, beans, cumin, pepper, and salt. Cook brisket mixture in hot oil in a large skillet over medium-high heat, stirring, 5 to 10 minutes or until heated through.
- Heat tortillas according to package directions.
- Spoon brisket mixture into tortillas; top with coleslaw, avocado, and sour cream.
Side Dish Ingredients
- 2 (8.8-oz) pkg microwaveable Spanish-style rice
Side Dish Instructions
- Heat rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
763
|
116
|
879
|
| Fat (g) | 37 | 1 | 38 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 69 | 23 | 92 |
| Fiber (g) | 17 | 1 | 18 |
| Sodium (mg) | 734 | 364 | 1098 |
Slow Cooker Meal Plan
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