Do you want to give a better red meat to your body?
Burrito made from bison meat. Why? Well, bison are free-range animals eating grass, grain or hay and aren’t fed antibiotics or hormones. Due to healthy diet, they have leaner meat tasting like beef.
Many people believe that bison tastes gamy, but this isn’t the case. It tastes so much like beef that no one would even notice that you switched the meat. But keep in mind that bison will be dry if you cook it past medium because it doesn’t have the same marbling content as beef.
If you want to try something else and prepare a quality protein-rich meal, cook bison burrito bakes.
Burrito Serves 6
- 1 tsp ground cumin
- 225 g minced bison
- 1 ear of fresh corn, kernals removed
- 425 g black beans
- 1 tsp garlic powder
- 410 g fire-roasted tomatoes
- 1 tsp agave nectar
- 24 8-cm wonton skins
- 125 g reduced fat cheddar or gouda cheese
- 1 tsp red-wine vinegar
- 150 g romaine lettuce, shredded
- 300 g cherry tomatoes, cut in halves
- 225 g low-fat soured cream
- 1 tsp sea salt
- Preheat oven to 180°C / Gas Mark 4.
- Brown bison for 8 minutes in a skillet over medium heat.
- Add corn, beans, roasted tomatoes, spices, vinegar, and agave. Cook for 15 minutes.
- Spray a 12-cup muffin tin with cooking spray. Lay 2 wonton skins in each cup. Bake in oven until a little crispy.
- Spoon bison mixture into cups; sprinkle with cheese. Bake for 12 minutes.
- Garnish burritos with lettuce, cherry tomatoes, and soured cream.