I had the pleasure to be a guest speaker and showcase a few recipes at a Wild Game Cooking class here in Reno, Nevada. The class was put on by the Nevada Department of Wildlife and Nothing To It Culinary Center. It was a great success. This was just one of the recipes I shared with the class. I used ground bison in these baked black bean flautas, but you can easily substitute ground elk, venison or antelope.
Makes 10-12 Flautas
- 1 pound ground wild game meat
- 1 cup black beans
- 8 ounce cream cheese, softened
- 1 cup Monterey jack cheese, shredded
- 4 ounce chopped mild green chiles (Hatch)
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon kosher salt
- 10-12 flour tortillas
Preheat the oven to 425° F.
Heat a skillet over medium heat and add 1 teaspoon of olive oil. Add the ground game and cook until lightly browned. Combine the seasonings and the chopped chiles with the meat. Remove when the meat is fully cooked.
In a large bowl stir together the ground meat, black beans, Monterey jack cheese and softened cream cheese.
Lay the tortillas out on a clean surface and evenly divide the meat mixture in the center of each one. Roll up tightly placing the seam side down on a non stick baking sheet. Brush the tops of each with olive oil and bake until golden brown, about 12-14 minutes.
Slice each one into thirds and serve with guacamole and sour cream. ~Enjoy
Note: You can also add a whole canned mild green chile into each tortilla and then add the mixture before rolling up.