Ingredients for Bulging Bison Elk Or Venison Burritos
- Ground Buffalo Meat
- 12 large flour tortillas
- Refried Beans
- Brown Rice
- Cheddar Cheese
- Cumin
- Chili Powder
- Garlic Clove
- Salt
- 1/4 cup sour cream
- 1/2 cup salsa
- Lettuce
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How to Make Bulging Bison Elk Or Venison Burritos
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Add 1 lb ground bison (or elk, venison, or extra-lean ground beef) to the skillet. Crumble the meat and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes). Drain off any excess grease.
- Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional), and 1/2 tsp salt. Cook for another minute, until fragrant.
- In a separate saucepan, combine 1 (15-ounce) can of black beans (rinsed and drained) and 1 cup cooked rice.
- Heat the bean and rice mixture over low heat for 5 minutes, or until warmed through.
- Preheat oven to 200°F (93°C). Stack 12 large flour tortillas in a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds to soften.
- Place one warmed tortilla on a plate. Keep remaining tortillas covered.
- Add 1/4 of the meat mixture to the center of the tortilla, leaving about 2 inches of space at the bottom.
- Top with 1/4 of the bean and rice mixture, 1/4 cup shredded cheddar cheese, 2 tablespoons salsa, 1 tablespoon sour cream, and your choice of additional toppings (lettuce, diced onions, etc.).
- Fold up the bottom of the tortilla, then fold in the sides, and tightly roll up burrito.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
12g
Fat
33g
Carbs
39g
