About this recipe:This is a fantastic slow cooker recipe. Venison is slowly cooked with salsa, beans, sweetcorn and peppers, then blended with cream cheese and wrapped in a flour tortilla with Cheddar.
Makes: 8 burritos
675g boneless venison steak
1 (410g) tin black beans
2 (198g) tins sweetcorn with peppers, drained
85g cream cheese, cubed
8 flour tortillas, warmed
225g grated Cheddar cheese
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Method Prep:15min › Cook:6hr › Ready in:6hr15min
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 sweetcorn and peppers.
Set the slow cooker on LOW and cook 6 to 8 hours until the venison pulls apart easily with a fork.
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 centre of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Cheddar cheese 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.