Tacos de Frijoles con Venado

Tacos de Frijoles con Venado are flavorful and hearty tacos featuring tender venison and creamy black beans, all wrapped in warm corn tortillas. This dairy-free dish is perfect for a satisfying snack or light meal, bursting with authentic Mexican flavors.

Ingredients

• Corn tortillas - 4 small
• Venison, ground - 200 grams
• Black beans, cooked - 150 grams
• Onion, finely chopped - 1 small (about 70 grams)
• Garlic, minced - 2 cloves
• Cilantro, chopped - 2 tablespoons
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lime - 1, cut into wedges

Steps

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add the ground venison to the skillet, breaking it up with a spoon. Season with cumin, chili powder, salt, and pepper. Cook until the venison is browned and cooked through, about 5-7 minutes.
3. Stir in the cooked black beans and chopped cilantro, cooking for an additional 2-3 minutes until everything is heated through. Adjust seasoning if necessary.
4. Warm the corn tortillas in another skillet or microwave until pliable.
5. Assemble the tacos by placing the venison and black bean mixture onto each tortilla. Serve with lime wedges on the side for squeezing over the tacos.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 370 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein from the venison, which supports muscle growth and repair.
• Rich in fiber from black beans, promoting digestive health.

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