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tex mex black bean and brisket

(1 rating)
Recipe by
Leilani Waller
woolwich, ME

Round two recipe from Guinness Beef Brisket

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For tex mex black bean and brisket

  • the other half of brisket left from guinness beef brisket
  • 1 pkg
    sliced fresh portobello mushrooms
  • 1
    large onion sliced
  • 4 clove
  • salt and pepper to taste
  • 1 jar
  • 1 can
    black beans rinsed
  • 1 pkg
    monterey jack cheese
  • 2
    large tomatos chopped
  • 1 c
    sour cream
  • 2
    ripe avacados
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 2 tsp
    lemon juice

How To Make tex mex black bean and brisket

  • 1
    In large saute pan heat olive oil add onion mushroom and garlic salt and pepper to taste and saute on med heat until softend.
  • 2
    add shredded Brisket heat through
  • 3
    add jar of salsa and can of black bean and simmer to thicken a bit
  • 4
    top with cheese and cover low heat to melt cheese
  • 5
    In food processor blend avacado, lemon juice, garlic and onion powder, salt and pepper to make the guacamole and put in bowl.
  • 6
    Use the chopped tomatos, sour cream and guacamole to serve as toppings for beef mixture

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