- ¾ lb finely chopped antelope sirloin
- 1 cup black beans
- 1 cup sweet white corn (frozen or fresh)
- ½ cup diced green onion
- ¼ cup chopped cilantro
- 2 garlic cloves
- 1 tsp cumin
- ½ tsp chipotle cayenne pepper
- Salt and pepper to taste
- 4-6 Corn tortillas
- Parmesan cheese (optional)
- 3 tablespoons olive oil
Over medium-high heat, add 2 tablespoons of olive oil and garlic to your skillet. Add antelope to pan and cook for 5-6 minutes. Add corn, black beans, green onions, cilantro and all spices. Stir together and continue cooking until antelope is cooked thoroughly. Remove from heat.
Heat remaining tablespoon olive oil in a small non stick skillet and quickly flash fry your corn tortillas. Remove from oil and pat tortillas with a paper towel to remove additional oil. Sprinkle one side of each tortilla with parmesan cheese.
Add antelope meat filling to tortilla and enjoy with your favorite salsa, guacamole or all by themselves.