1 lbs of ground wild game meat (Venison, Elk, Antelope)

2 tbsp of olive oil

½ cup of minced onion

1.75 (15oz) of prepared black beans

1 cups of prepared white or brown rice

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Salt

12 corn tortillas

1.5 cups (12oz) Enchilada sauce

Shredded Cheddar Cheese


Pre-heat your oven to 400 degrees
Coat the inside of a large cast iron skillet with 1 tbsp of olive oil and set aside.
Bring a large skillet to heat over a medium-high flame and add 1 tbsp of olive oil
Add the ground meat, onion, beans, rice, seasonings
Cook until the meat is brown, stirring frequently
Remove from heat
Place 2-3 spoonful of meat into each corn tortilla.
Roll the tortillas and place inside of the cast iron pan
Pour the Enchilada sauce over the top of all of the rolled tortillas
Sprinkle the desired amount of cheese on top of the enchilada sauce
Bake in the oven for 10-15 minutes or until all of the cheese is melted