Slow Cooker Venison Burritos

Health score
40%
Slow Cooker Venison Burritos
375 min.
8
714kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a hearty and flavorful dish? Look no further than these Slow Cooker Venison Burritos! Perfect for gatherings or a cozy family meal, this recipe combines the rich, gamey flavor of venison with the comforting textures of creamy cheese and savory beans. With just a few simple ingredients and the magic of a slow cooker, you can create a meal that will impress even the pickiest eaters.

Imagine coming home after a long day to the tantalizing aroma of tender venison simmering in zesty salsa, mingling with black beans and Mexicorn. The slow cooking process ensures that the meat becomes incredibly tender, pulling apart effortlessly with a fork. As you mix in the cream cheese, the filling transforms into a luscious blend that wraps perfectly in warm flour tortillas.

These burritos are not only delicious but also packed with nutrients, making them a satisfying choice for lunch or dinner. Each bite offers a delightful balance of protein, healthy fats, and carbohydrates, ensuring you stay energized throughout the day. Whether you’re serving them at a casual get-together or enjoying a quiet night in, these Slow Cooker Venison Burritos are sure to become a favorite in your recipe repertoire. So grab your slow cooker and get ready to indulge in a meal that’s as easy to make as it is delicious!

Ingredients

  • 15 ounce black beans canned
  • ounce cream cheese cubed
  • 12-inch flour tortilla warmed ()
  • 15.3 ounce mexicorn kernel corn ) drained canned
  • 1.5 pounds round steak boneless
  • 16 ounce salsa 
  • ounce cheddar cheese shredded

Equipment

  • slow cooker

Directions

  1. Place the venison steaks into the bottom of a slow cooker; cover with the salsa. Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the Mexicorn.
  2. Set the slow cooker on LOW, and cook 6 to 8 hours until the venison pulls apart easily with a fork.
  3. Break up the meat into bite sized pieces, then stir in the cream cheese cubes until melted.
  4. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon.
  5. Sprinkle some of the Mexican cheese blend over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.
  6. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

Nutrition Facts

Calories714kcal
Protein23.06%
Fat31.97%
Carbs44.97%

Properties

Glycemic Index
7.63
Glycemic Load
17.95
Inflammation Score
-8
Nutrition Score
32.606521761936%

Nutrients percent of daily need

Calories:714.11kcal
35.71%
Fat:25.44g
39.14%
Saturated Fat:11.78g
73.63%
Carbohydrates:80.53g
26.84%
Net Carbohydrates:70.77g
25.73%
Sugar:9.06g
10.07%
Cholesterol:91.25mg
30.42%
Sodium:1816.04mg
78.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:41.29g
82.57%
Selenium:56.49µg
80.7%
Phosphorus:669.33mg
66.93%
Vitamin B3:12.55mg
62.73%
Vitamin B1:0.78mg
51.97%
Folate:184.03µg
46.01%
Iron:7.6mg
42.2%
Calcium:417.77mg
41.78%
Vitamin B2:0.7mg
40.95%
Vitamin B6:0.82mg
40.78%
Manganese:0.81mg
40.33%
Fiber:9.76g
39.04%
Zinc:5.81mg
38.72%
Vitamin B12:1.98µg
32.99%
Potassium:890.52mg
25.44%
Magnesium:93.93mg
23.48%
Copper:0.38mg
18.92%
Vitamin B5:1.47mg
14.69%
Vitamin A:647.65IU
12.95%
Vitamin K:12.54µg
11.94%
Vitamin C:6.89mg
8.35%
Vitamin E:1.13mg
7.54%
Vitamin D:0.23µg
1.51%
Source:Allrecipes