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:

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