Ingredients

For the enchilada sauce (you can do storebought, you’ll need 2 cups of sauce): 

• 1 Tbsp. olive oil
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 3/4 tsp. salt
• 2 Tbsp. tomato paste
• 15 oz (or 2 cups) tomato sauce

For the enchiladas: 

• 1 Tbsp. olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced 
• 1 lb. ground venison (or elk, moose, antelope, bear, etc)
• 2 garlic cloves, minced
• 1 tsp. chili powder
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 (15 oz) can beans (black, pinto, or kidney)
• 1 cup enchilada sauce + 1 cup enchilada sauce for the top
• 1 cup pepper jack cheese + 1 cup pepper jack cheese for the top
• 8 tortillas, I like flour or brown rice tortillas, I haven’t made this with corn