Venison and Bean Burritos

Venison and Bean Burritos

These burritos are filled with seasoned ground venison, onions, refried beans with melted cheese, and topped with Mexican tomato sauce and a sprinkle of cheddar cheese.

Venison and Bean Burritos is a “30 minutes or less ” meals–20 minutes to be exact and if you’re better at rolling burritos than I am then it will probably be less time than that.

When I make burritos I have to make them four different ways. I like more beans than anyone else, so I fill some with more beans just for me. My husband likes them with more meat, so I make a bunch with more meat. Our sons like them with an equal amount of everything, but one doesn’t like the Mexican tomato sauce on top and the other does. I think they might be just a little bit spoiled. The hard part is remembering which ones are which!

This looks good enough to eat already! I love those chunks of onions.

Making Venison and Bean Burritos

But it’s so much better with Mexican tomato sauce and melted cheddar cheese!

Venison and Bean Burritos

Feel free to print our recipe card:

Venison and Bean Burritos

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 8

Serving Size: 1 Burrito

Calories per serving: 172

Fat per serving: 5 g

Venison and Bean Burritos

Ingredients

  • 2 lbs venison, ground
  • 1 onion, diced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground oregano
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 16 oz. Mexican tomato sauce (I use El Pato Mexican Hot Style Tomato Sauce)
  • 31 oz. Old El Paso Traditional Refried Beans
  • 1 cup Kraft Shredded Cheddar Cheese (3/4 for mixing in beans and 1/4 for sprinkling on top)
  • 16 Mission Flour Large Burrito Tortillas

Instructions

  1. Preheat the oven to 350 F.
  2. In a large skillet over medium heat, fry the ground venison and onions together until done and add the seasoning and then add 14 oz. of the Mexican tomato sauce and let it simmer for a few minutes.
  3. Put the refried beans in a microwaveable dish, add the cheese and heat for one minute at a time, stirring after each minute until the cheese is melted.
  4. Heat the tortillas in the microwave for about a minute and spread about 2 Tbsp. of refried beans on each tortilla. Then add about 4 Tbsp. of the venison mixture.
  5. Fold the ends over and roll them up and place in a large casserole dish. Sprinkle or pour 2 oz. of Mexican tomato sauce over the burritos and then sprinkle 1/4 cup of cheese over them.
  6. Bake just long enough to melt the cheese--just a couple of minutes.
http://www.deerrecipes.online/venison-and-bean-burritos/

These go great with a salad or fries. To me, they are not good as leftovers like most of my recipes. The tortilla gets soggy and it’s sort of nasty, but if you want to take them for lunch the next day just set aside what you want and when lunch rolls around heat everything up, fold and roll them, put them on a plate, sprinkle with a little bit of sauce and cheese and heat again so that the cheese sort of melts. You don’t want to heat too much or you’ll get a soggy burrito.

The good, the bad and the delicious…

  • Venison and Bean Burritos are low in calories, carbs, and sugar and high in protein and iron.
  • It also might be too high in saturated fat, cholesterol, and sodium for some of you.

See my tips below for making this a more diet-friendly recipe. 

Venison and Bean Burritos Nutrition Facts

 Yields: 16 Burritos  Serving: 1 Burrito
Calories 172  Calories from fat 26
   % Daily Value*
Total Fat 5 g  8%
 Saturated Fat 3 g  13%
 Monounsaturated Fat 0 g
 Polyunsaturated Fat 0 g
 Trans Fat 0 g
Cholesterol 70 mg  23%
Sodium 464 mg  19%
Potassium 192 mg  5%
Total Carbohydrates 9 g  3%
 Dietary Fiber 2 g  9%
 Sugars 1 g
Protein 21 g  42%
 Vitamin A 2%  Calcium 6%
 Vitamin C 5%  Iron 17%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the saturated fat use a low-fat shredded cheddar cheese and fat-free refried beans.
  • To help lower the cholesterol you can use ground venison without any added fat. 
  • To help lower the sodium omit the added salt. You could also make your own Mexican tomato sauce and refried beans. Prepackages foods have high sodium. If you make it yourself you are in full control and it will be much healthier. 
  • Whatever changes you make to your venison gumbo, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit 🍴

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