Venison Steak Chimichanga | MeatEater Cook

Ingredients

• 2 lbs. venison steak
• 1 tbsp. oil
• 1 tbsp. Saber-Tooth Slayer Coffee Chili Rub or other coffee rub
• 1 bell pepper, seeded and quartered
• ½ yellow onion, halved again
• 2 cups prepared white rice
• 2 cups prepared black beans
• 2 cups shredded pepper jack cheese
• 3 to 4 large flour tortillas
• Oil for frying
• 1 cup enchilada sauce or taco sauce
• 1 cup hatch green chile salsa or salsa verde
• 1 cup Mexican crema
• Jalapeño, cilantro, guacamole, and tomatoes for garnish