Another fantastic venison recipe in which you can easily substitute the elk for ground beef!
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 425ºF.
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.