Venison Quesadillas I | Missouri Department of Conservation

Ingredients

• 1 lb. venison roast or cutlets, sliced in thin strips
• ¼ c. lime juice
• 2 cloves garlic
• ½ tsp. cumin
• Salt and pepper
• 1 Tbs. Worcestershire sauce
• 1 medium onion, diced
• 2 Tbs. olive oil
• 1 sweet pepper, diced
• 4-6 large flour tortillas
• ¼ c. fresh cilantro
• 1 can black beans, rinsed
• 1 c. corn-on-the-cob (cut off)
• 1 tomato, diced
• ½ lb. grated cheese (pepper or Monterey jack)