If you are throwing a party or attending a get-together with friends and family, you shouldn’t underestimate the importance of the Hors d’oeuvre or appetizer. These bite sized finger foods are typically served before the main course and are always a crowd pleaser keeping your guests sustained until the main dish is ready to be served.
An appetizing finger food I enjoy cooking up for guests are full-flavored elk and black bean flautas. Each rolled up flour tortilla is filled with a combination of ground elk, mouthwatering seasonings, diced green chiles, black beans and two types of cheese. Brush a thin layer of olive oil over the tops and bake until golden. Let cool before slicing and serve these fully loaded elk and black bean flautas with sour cream, salsa and guacamole.
Ingredients
- 1 lb ground elk
- 1 cup black beans
- 8 oz cream cheese, softened
- 1 cup Monterey jack cheese, shredded
- 4 oz diced green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp kosher salt
- 8 8" flour tortillas
Instructions
- Preheat oven to 425°.
- Heat a skillet over medium heat and add the olive oil and ground elk. Cook the meat until browned, about 5 minutes. Add the seasonings and diced green chiles stirring to combine. Remove from heat and let cool slightly.
- In a large bowl mix together the elk meat, cream cheese, black beans and Monterey jack cheese.
- 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.
- When cooled, slice each elk flauta in half or in thirds and serve with salsa, sour cream and guacamole.
Video
This is one of our go-to elk recipes in my house!! I found it a few years ago when my husband’s grandpa gave us a lot of ground elk and I was getting bored with the standard burgers, taco meat, meatballs, etc.
My husband loved them so much, he talked them up to his family and now I have to take them to almost every gathering we have. I also make them for our local wild game feed fundraiser every winter! I always include your website on the info card, and people have told me they love your venison recipes in addition to this one.
Thank you from all the happy eaters you’ve fed over the years in my house and my community!!
What is the nutritional value for this recipe
We made these tonight for dinner and used an air fryer (400 degrees for 7 minutes), and they were incredible! Thanks for a great recipe, our whole family loved them!
Delish! Was jus going to make a meatloaf with the pound of elk I had defrosted. Decided to google “elk recipes”. So glad I found your page. I used half jalapeno and half chive and onion cream cheese and a four cheese Mexican blend. But otherwise followed the recipe as written. Rave reviews here. Definite keeper!
So Glad You Enjoyed this Recipe….I have so many recipes that I just can’t seem to find time to keep adding to the website. I sure do appreciate you taking the time to let me know. I always love to hear from folks like yourself.