Venison and Black Bean Burritos

Venison Black Bean Burrito with Tex Mex Creamed Corn

Venison Black Bean Burrito with Tex Mex Creamed Corn

This is a recipe packed with tons of flavor!  My husband absolutely loved these burritos!  You can use ground beef if you don’t have deer!  No worries!


– 1 package of burrito sized tortillas

– 1 lb of ground meat of your choice (I used deer because I’m from Texas and I eat what I shoot 🙂 )

– 1 packet of taco seasoning

– 1/4 cup of roasted red peppers in a jar

– 1 yellow bell pepper, diced

– 1 jalapeno, diced

– 3/4 cup yellow onion, diced

– 2 cloves of garlic, minced

– 1 can of black beans

– 1 tbsp olive oil

– 2 cups of grated pepper jack cheese

– 1 can of verde enchilada sauce, low sodium if available

– 1 can of red enchilada sauce, low sodium if available

– 1 small tub of low fat sour cream

Comfort food without the guilt!

Comfort food without the guilt!


Preheat the oven to 350* F.

Scoop half of the sour cream into a Ziploc bag and cut one of the corners off.  Set aside.  This makes it easy to top the burrito once it is served.

Saute all the veggies and garlic in olive oil until tender.  Add in the meat to brown along with the packet of taco seasoning.  I have a special tool used for chopping and stirring ground meat as it is being cooked.  It is offered by Pampered Chef and I highly recommend getting one!

Once the meat is cooked, add the can of black beans and simmer until extra tender.

Choose a casserole dish according to the amount of burritos you plain on making.  I can fit heavily stuffed burritos in a square dish so if you want smaller ones or need to make more adjust to your needs.

In the dish, spoon in some of the red enchilada sauce to coat the bottom.

Fill each tortilla with the meat filling then a handful of cheese.  Fold in the ends and roll up the tortilla and place in the casserole dish.  Repeat until dish is filled with burritos.

Pour half of each can onto the dry burritos to coat.  Depending on what dish you used you might need more or less sauce to do the job.

Top the burritos with the remain pepper jack cheese.  (Honestly, it is so good you don’t need the cheese on top but if you aren’t worried about the calories then for for it!)

Bake in the oven for about 15 minutes until cheese if melted and bubbling.

Put each burrito on a plate using a spatula.  Squirt sour cream on top using a zig zag pattern.

Serve and Enjoy!

*Also featured in the photo is my Tex Mex Creamed Corn: 


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