Elk and Black Bean Flautas
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.
diced green chiles, black beans and two types of cheese.
Servings: 8
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.