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 Paso 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
Getting it done:
- Preheat the oven to 350 F.
- 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.
- 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.
- 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.
- Fold the ends over and roll them up and place them 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.
- Bake just long enough to melt the cheese–just a couple of minutes.
Stay Healthy
Serves: 16 Venison and Bean Burritos
Serving Size: 1 Burrito
Calories: 172
Fat: 5 g
Carbohydrates: 9 g
