Imagine being in the Fort Worth Stockyards, full from a Tex-Mex feast, gearing up for a ride on the mechanical bull before diving into some line dancing lessons. That’s the feeling I hope this recipe captures! Being from Texas, I’ve always had a soft spot for the perfect blend of Texan and Mexican flavors. So, I decided to put a simple and healthy twist on a classic: one-pot enchiladas. These cheesy venison enchiladas are packed with black beans, smothered in a rich homemade enchilada sauce, and topped with shredded organic corn tortillas. Hearty, wholesome, and guaranteed to hit the spot!
Vegan to Venison
After being vegan for 12 years, I began struggling with gut issues and found it increasingly difficult to sustain my energy. While traveling through Central America with two friends, I noticed my mouth would water every time they ate meat. They encouraged me to consider reintroducing meat into my diet, suggesting it might help with some of the challenges I was facing. I gave it a try—and they were right. It was a game-changer for my health and energy levels. Venison was one of the first meats I reintroduced into my diet, and it became a staple almost immediately. It’s packed with protein and great for digestion. Living on Maui, I’ve learned that axis deer, while a delicious source of meat, are a significant threat to the island’s delicate ecosystem. That’s where Maui Nui Venison comes in—a fantastic company that partners with skilled hunters to ethically and sustainably harvest wild axis deer. Not only does their work protect Maui’s environment, but it also provides an incredible, high-quality meat source.
One-Pot Deconstructed Venison Enchiladas
Ingredients
Enchilada Sauce
- 2 tbsp olive oil
- 2 tbsp almond flour
- 1 tbsp ground chilli
- 1 tsp cumin
- 1 tsp garlic powder
- sea salt to taste
- 2 tbsp tomato paste
- 2 cup veggie or bone broth
- 1 tsp apple cider vinegar
- 1 tsp black pepper
Enchilada Skillet
- 2 tbsp olive oil
- 1 clove garlic
- 1 cup diced onions
- 1 lb venison
- 2 cups diced zucchini
- 1 cup raw cheddar cheese (or whatever you prefer)
- 2 cups enchilada sauce (homemade or store bought)
- 3 organic corn tortillas
Vegan Cheese Sauce (optional add)
- 1/4 cup cashews
- 1/2 large avocado
- 3 tbsp nutritional yeast
- 1/2 tsp paprika
- 2 tbsp coconut yogurt
- 1/2 lemon juice
Instructions
Enchilada Sauce
- In a medium saucepan over medium heat, warm the olive oil until shimmering but not smoking.
- Whisk in the almond flour, stirring constantly for 1-2 minutes until the mixture becomes golden and slightly thickened. This creates the base for the sauce.
- Sprinkle in the chili powder, cumin, garlic powder, sea salt, and black pepper. Stir continuously for another 30 seconds to toast the spices and release their flavor.
- Add the tomato paste to the mixture and stir well until fully combined and dark red in color.
- Slowly whisk in the broth, pouring in a little at a time to avoid lumps. Continue stirring until the sauce begins to thicken and reach a smooth consistency. Let it simmer for 5-7 minutes, allowing the flavors to blend.
- Remove the pan from heat and stir in the apple cider vinegar for a little acidity and brightness. Taste and adjust the seasoning if needed.
Enchilada Skillet
- In a large oven safe skillet over medium-high heat, add olive oil. Once hot, add garlic and onions. Cook until fragrant.
- After 5 minutes, add ground venison, stirring often until no longer red.
- Once cooked, add spices, zucchini and bell peppers. Cook for about 5 minutes until vegetables begin to soften.
- Cut tortillas into strips and add to skillet. Pour in enchilada sauce and half of the shredded cheese, stir and bring to a low boil. Once simmering, add the lid and reduce the heat to low. Allow to simmer for about 15 minutes.
- To serve, top with avocado, cheese, vegan cheese, chili flakes and green onion.