This simple burrito recipe uses venison in place of beef for a meaty, flavourful burrito. Venison is combined with black beans and sweetcorn and is cooked in a slow cooker until the venison is tender, then wrapped in flour tortillas with cream cheese.
- 675g boneless venison steak
- 450g salsa
- 1 400g tin black beans
- 1 200g tin sweetcorn with peppers
- 85g cream cheese
- 225g grated Cheddar
- 8 flour tortillas
Put the venison in the bottom of a slow cooker. Cover with the salsa. Drain the tin of beans, reserving half the liquid, then add this liquid to the slow cooker.
Add the beans and the sweetcorn.
Set your slow cooker to low and cook for 6-8 hours, until the venison is very tender.
Break up the meat with a fork then stir the cream cheese in until melted.
Divide the mixture between the tortillas, placing it halfway between the bottom and the middle of the tortilla. Flatten the filling and sprinkle with cheese, then roll the bottom of the tortilla up, fold the left and right edges in and roll up to create a tight cylinder.
Continue until you've used all the filling and have finished all of the tortillas. Serve immediately.