If you are throwing a party or attending a get-together with friends and family, you shouldn’t underestimate the importance of the Hors d’oeuvre or appetizer. These bite sized finger foods are typically served before the main course and are always a crowd pleaser keeping your guests sustained until the main dish is ready to be served.
An appetizing finger food I enjoy cooking up for guests are full-flavored elk and black bean flautas. Each rolled up flour tortilla is filled with a combination of ground elk, mouthwatering seasonings, diced green chiles, black beans and two types of cheese. Brush a thin layer of olive oil over the tops and bake until golden. Let cool before slicing and serve these fully loaded elk and black bean flautas with sour cream, salsa and guacamole.
Elk and Black Bean Flautas
diced green chiles, black beans and two types of cheese.
- 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
- Preheat oven to 425°.
- Heat a skillet over medium heat and add the olive oil and ground elk. Cook the meat until browned, about 5 minutes. Add the seasonings and diced green chiles stirring to combine. Remove from heat and let cool slightly.
- In a large bowl mix together the elk meat, cream cheese, black beans and Monterey jack cheese.
- Lay the flour tortillas on a clean surface and evenly divide the filling into the center of each tortilla rolling each one up and setting the seam side down on a non-stick baking sheet. Brush the tops of each tortilla with olive oil and bake until golden brown, about 12-14 minutes.
- When cooled, slice each elk flauta in half or in thirds and serve with salsa, sour cream and guacamole.