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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 360 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. 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. 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. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison steak	1 1/2	pounds	boneless round	605.2014	0.0	134.6403	3.4
salsa	1	jar		-	-	-	-
black bean	1	can		991.8141	181.3769	62.8246	4.1301
mexicorn	1	can	drained	605.2014	0.0	134.6403	3.4
cream cheese	1	package	cubed	-	-	-	-
flour tortilla	8		warmed	-	-	-	-
mexican cheese	1	package	shredded blend	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.