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Venison Baked Burritos with Creamy Avocado Jalapeno Sauce

Deliciously taco-seasoned ground venison combined with cilantro-lime rice, beans and cheese, wrapped up in a tortilla and smothered in a creamy avocado jalapeno sauce is the perfect solution to the Taco Tuesday dilemma, and a great way to use up some of that freezer stash of venison!!
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Course: Main Course

Ingredients

For the cilantro lime rice

  • 1 cup brown rice
  • 2 cups water or broth
  • Juice of 1 lime
  • 1/4 cup cilantro, chopped

For the creamy avocado jalapeno sauce

  • 1-2 jalapenos, seeds and ribs removed
  • 1/4 cup cilantro leaves
  • 1 large avocado, peel and pit removed
  • 1/2 tsp cumin
  • Juice of half a lime
  • 1 8 oz bottle Mexican crema

For the burritos

  • 1 lb ground venison hamburger
  • 1 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt, or more to taste
  • 1 14 oz can pinto beans, rinsed and drained
  • 4-6 burrito size tortillas
  • 2 - 2 1/2 cups shredded cheese (I used Monterrey Jack)

Instructions

For the rice

  • In a medium sauce pan, add the water or broth and rice. Bring to a  boil, reduce heat and simmer for 45 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let sit for 5-10 minutes before stirring in lime juice and cilantro

For the creamy avocado jalapeno sauce

  • Remove the seeds and ribs from jalapenos and roughly chop them. Place in a blender or food processor, along with the cilantro and pulse until finely diced. Add the avocado, cumin, and lime juice and pulse until smooth. Finally, add in the crema and blend until smooth. Set aside while you prepare the burritos.

For the burritos

  • Preheat oven to 350 degrees and spray a 13x9 baking dish with cooking spray. Set aside until ready to use. 
  • Heat a large skillet over medium-high heat and add venison, stirring to break up pieces, until well-browned.
  • Add in the chili powder through the salt and stir to coat the meat. Then add in the pinto beans and stir again. 
  • To assemble the burritos, take a tortilla and put about 1/4 cup of filling in the center and top with about 1/4 cup of shredded cheese. Then bring the sides of the tortilla in, and roll from the bottom up, into a burrito, and place in the prepared baking dish. Repeat with the remaining tortillas and filling, and then top with the sauce. I kept a little of the sauce for dipping when they were done....you can do that, or pour it all on!
  • Bake, uncovered, for 10-15 minutes to heat through and melt cheese. Serve immediately, with reserved sauce - if you saved any. 
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