Slow Cooker Venison Burritos Recipe

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Slow Cooker Venison Burritos
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 301.99 Kcal (1264 kJ)
Calories from fat 101.79 Kcal
% Daily Value*
Total Fat 11.31g 17%
Cholesterol 7.26mg 2%
Sodium 284.28mg 12%
Potassium 112.48mg 2%
Total Carbs 20.79g 7%
Sugars 0.43g 2%
Dietary Fiber 1.6g 6%
Protein 26.94g 54%
Vitamin C 0.1mg 0%
Iron 1.2mg 7%
Calcium 44.7mg 4%
Amount Per 100 g
Calories 224.11 Kcal (938 kJ)
Calories from fat 75.54 Kcal
% Daily Value*
Total Fat 8.39g 17%
Cholesterol 5.39mg 2%
Sodium 210.97mg 12%
Potassium 83.47mg 2%
Total Carbs 15.43g 7%
Sugars 0.32g 2%
Dietary Fiber 1.19g 6%
Protein 19.99g 54%
Vitamin C 0.1mg 0%
Iron 0.9mg 7%
Calcium 33.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
  • 8

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

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