Even if its only for one person, this mixture freezes well for later! We went wild over this one. Gary, thanks for the venison as always! I can only imagine what this might be like with Elk!

 

2 pounds ground venison

4 Tablespoons EVOO

3 Tablespoons Wow-A Chihuahua

1 large Poblano pepper – roasted and skin removed

1 large sweet onion chopped

3 cloves garlic

1 pound of Pinto beans cooked according to package (this takes a while so you can make them the day before)

or buy 3 cans of Pintos and rinse/drain

1 pound finely shredded Colby/Jack cheese

1 package of Flour Tortillas

Ripe Avocado – chopped

Your favorite Salsa

In a large skillet heat EVOO, add venison and brown for 8 to 10 minutes. Add Wow-A Chihuahua. Add onion and cook until translucent. Add garlic, course chopped Poblano and cooked pinto beans. Heat thoroughly, about 5 to 8 minutes and then stir in Colby/Jack Cheese. Remove from heat when cheese is melted.

Remove flour tortillas from plastic package and microwave between wax paper for about 30 to45 seconds. Remove and then put burrito filling and roll-up. I like to put all the burritos back into a 350 oven oven for about 8 minutes to warm back up. Garnish with avocado and salsa. you can sprinkle a little shredded cheese and put a dollop of sour cream if you want a few more fat grams:-)

 

 

 

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