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- Antelope and Black Bean Flautas | Wild Table
Antelope and Black Bean Flautas | Wild Table
Antelope and Black Bean Flautas are bite-sized finger foods that are always a crowd-pleaser keeping your guests sustained until the main dish is ready to be served.
Each individual flour tortilla is filled and rolled up with a combination of ground pronghorn antelope, mouthwatering seasonings, diced green chiles, black beans, and two types of cheese. Brush a thin layer of olive oil over the tops of the tortillas and bake until golden. Slice and serve with guacamole, sour cream, and salsa.
- Servings: 5/6
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Ingredients
- 1 lb ground antelope (or other ground game meat)
- 1 cup black beans
- 8 oz cream cheese, softened
- 1 cup Monterey jack cheese, shredded
- 4 oz fire roasted diced green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 10 - 10inch flour tortillas
Condiments:
Guacamole, sour cream and salsa.
Instructions
STEP 1:
Preheat oven to 425 degrees.
STEP 2:
Heat a skillet over medium heat and add the olive oil and ground antelope meat. Cook the meat until browned, about 5-7 minutes (drain meat if needed). Add the seasonings and diced green chiles stirring to combine. Remove from heat.
STEP 3:
In a large bowl stir to combine the cream cheese, antelope meat, shredded Monterey jack cheese and black beans.
STEP 4:
Lay the flour tortillas on a clean surface and evenly divide the filling into the center of each tortilla rolling each one up and setting the seam side down on a non-stick baking sheet.
Brush the tops of each tortilla with olive oil and bake until golden brown, about 12-14 minutes.
STEP 5:
Slice each flauta in half and serve with guacamole, sour cream and salsa.
Liked this recipe for Antelope and Black Bean Flautas? See more from Kristy Crabtree:
- Instagram @nevadafoodies
- Nevada Foodies
Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!