Antelope and Black Bean Flautas | Wild Table

July 24th, 2024
featured image for blog

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.

browning meat for antelope and black bean flautas

STEP 3:

In a large bowl stir to combine the cream cheese, antelope meat, shredded Monterey jack cheese and black beans. 

Mixing cream cheese into antelope and black bean flautas filling

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.

rolling antelope and black bean flautas

Brush the tops of each tortilla with olive oil and bake until golden brown, about 12-14 minutes.

Brush olive oil onto antelope and black bean flautas before baking for 12-14 minutes

STEP 5:

Slice each flauta in half and serve with guacamole, sour cream and salsa.

Ready to eat antelope and black bean flautas

Liked this recipe for Antelope and Black Bean Flautas? See more from Kristy Crabtree:


Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!