Bite-Sized Elk Flautas Everyone Will Love

If you’re hosting a party or heading to a get-together, don’t underestimate the power of a great appetizer. Bite-sized hors d’oeuvres keep guests happy and sustained while the main course is cooking—and elk flautas are always a crowd-pleaser.

I love making these full-flavored elk flautas for friends and family. Each flour tortilla is stuffed with seasoned ground elk, diced green chiles, black beans, and two types of cheese. Brush the tops with a thin layer of olive oil, bake until golden, then let them cool slightly before slicing. Serve with sour cream, salsa, and guacamole for a fully loaded, irresistible appetizer.

Swap in Venison or Antelope for Wild Game Flair

While this elk flauta recipe shines with ground elk, it also works perfectly with other lean wild game like ground venison or antelope. Both meats have a mild, slightly sweet flavor that pairs perfectly with the spices, black beans, and cheese in these flautas. Simply swap in your preferred ground game, and you’ll get the same crispy, flavorful bites—making this a versatile appetizer for any hunting season or wild game feast.

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Preheat your oven to 425°F. Heat a skillet over medium heat and add the olive oil and ground elk. Cook until the meat is browned, about 5 minutes. Stir in the seasonings and diced green chiles, then remove from heat and let cool slightly.

In a large bowl, combine the cooked elk, cream cheese, black beans, and Monterey Jack cheese until evenly mixed.

Lay the flour tortillas on a clean surface. Evenly divide the filling down the center of each tortilla and roll them up, placing each seam side down on a non-stick baking sheet. Brush the tops lightly with olive oil.

Bake in the preheated oven until golden brown, about 12–14 minutes.

Let the flautas cool slightly, then slice each in half or thirds. Serve with salsa, sour cream, and guacamole.

Tips for Perfect Elk and Black Bean Flautas

• Wild Game Substitutions: While ground elk is delicious, you can easily substitute ground venison or antelope for the same lean, flavorful result. All cook quickly, so avoid overcooking when browning.
• Cool Before Mixing: Let the cooked meat cool slightly before combining with the cheeses and beans. This keeps the cream cheese from melting too quickly and makes rolling easier.
• Tortilla Choice Matters: Flour tortillas roll more easily and crisp nicely in the oven. Small to medium-sized tortillas work best for bite-sized appetizers.
• Brush with Oil for Crispiness: A light coating of olive oil on top ensures golden, crunchy flautas. Melted butter works for a richer flavor.
• Add a Crunchy Layer: For extra texture, sprinkle a bit of shredded cheese on top before baking—it melts and adds a golden finish.
• Serving Ideas: Slice flautas into halves or thirds and serve with salsa, guacamole, or sour cream for dipping. Perfect for parties or family meals.

Elk and Black Bean Flautas

One of my favorite appetizers to make for guests is these full-flavored elk and black bean flautas. Each rolled flour tortilla is packed with seasoned ground elk, diced green chiles, black beans, and two kinds of cheese, then baked until golden and crisp.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8

Ingredients

• 1 lb ground elk
• 1 cup black beans
• 8 oz cream cheese, softened
• 1 cup Monterey jack cheese, shredded
• 4 oz diced green chiles
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp kosher salt
• 8 8" flour tortillas

Instructions

• Preheat your oven to 425°F. Heat a skillet over medium heat and add the olive oil and ground elk. Cook until the meat is browned, about 5 minutes. Stir in the seasonings and diced green chiles, then remove from heat and let cool slightly.
• In a large bowl, combine the cooked elk, cream cheese, black beans, and Monterey Jack cheese until evenly mixed.
• Lay the flour tortillas on a clean surface. Evenly divide the filling down the center of each tortilla and roll them up, placing each seam side down on a non-stick baking sheet. Brush the tops lightly with olive oil.
• Bake in the preheated oven until golden brown, about 12–14 minutes.
• Let the flautas cool slightly, then slice each in half or thirds. Serve with salsa, sour cream, and guacamole.

Video

Notes

• Wild Game Substitutions: While ground elk is delicious, you can easily substitute ground venison or antelope for the same lean, flavorful result. All cook quickly, so avoid overcooking when browning.
• Cool Before Mixing: Let the cooked meat cool slightly before combining with the cheeses and beans. This keeps the cream cheese from melting too quickly and makes rolling easier.
• Tortilla Choice Matters: Flour tortillas roll more easily and crisp nicely in the oven. Small to medium-sized tortillas work best for bite-sized appetizers.
• Brush with Oil for Crispiness: A light coating of olive oil on top ensures golden, crunchy flautas. Melted butter works for a richer flavor.
• Add a Crunchy Layer: For extra texture, sprinkle a bit of shredded cheese on top before baking—it melts and adds a golden finish.
• Serving Ideas: Slice flautas into halves or thirds and serve with salsa, guacamole, or sour cream for dipping. Perfect for parties or family meals.

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