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  • Writer's pictureNicole Kuhn

Elk Flautas

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.

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