Fiery Double Beef Brisket & Refried Bean Tacos

Name: Fiery Double Beef Brisket & Refried Bean Tacos Take your cooking skills to the next level!
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Black Beans; 1 Carrot; 1 Garlic; 1 packet Light Sour Cream; 1 packet Mild Chipotle Sauce; 6 Mini Flour Tortillas; 1 packet Mixed Salad Leaves; 1 Red Onion; 750 g Slow-Cooked Beef Brisket; 1 Tomato; 1 sachet Mexican Fiesta Spice Blend; 1 drizzle olive oil; 1 tsp brown sugar; 20 g butter

Take your cooking skills to the next level!

Recipe Development TeamUpdated on May 12, 2026

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Calories

1320 kcal

Protein

94.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Soy
Gluten
Wheat
May contain traces of allergens
Milk
Soy

Here to challenge your inner chef, our ‘skill up’ recipes will take you from zero to hero. To expand your kitchen expertise, grab the mortar and pestle and whip up a salsa - make it chunky or smooth to your preference! This DIY salsa is so tasty paired with beef brisket and refried beans - watch out, you’ll be on taco night duty every week!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Black Beans

Carrot

Garlic

1 packet

Light Sour Cream

(Contains: Milk)

1 packet

Mild Chipotle Sauce

(Contains: Soy)

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)

1 packet

Mixed Salad Leaves

Red Onion

750 g

Slow-Cooked Beef Brisket

Tomato

1 sachet

Mexican Fiesta Spice Blend

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk)

Nutritional Values

Energy (kJ)5510 kJ

Calories1320 kcal

Fat66.7 g

of which saturates29.8 g

Carbohydrate78.7 g

of which sugars20.4 g

Dietary Fibre20.4 g

Protein94.3 g

Sodium2680 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes. TIP: Divide beef between two baking dishes if your dish is getting crowded.

• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency. • Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine. TIP: Add a drizzle more vinegar, if this is to your taste!

• Transfer slow-cooked beef brisket including the liquid to a large bowl and shred with 2 forks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook shredded beef, beans and remaining onion until tender and the liquid is evaporated 4-6 minutes. • Add the butter, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. • Remove from heat then lightly crush beans with a fork. Stir through mild chipotle sauce. Cover to keep warm.

• Meanwhile, in a large bowl, combine mixed salad leaves, carrot and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.