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.
But it’s so much better with Mexican tomato sauce and melted cheddar cheese!
Feel free to print our recipe card:
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