Heat some oil in a skillet over medium heat. Add the bison and cook until browned and cooked through. Season with the Bison Seasoning. Set aside.
Heat the tortillas in a skillet until warmed through.
Build the burritos by layering them with the pepper jack cheese, bison, black beans and Caramelized Onions. Place the burritos seam-side down in the hot skillet to seal them; flip when browned on one side. Finish with the Spicy Ranchero Sauce. Add crumbled queso fresco and cilantro over the top if desired.
Combine the chili powder, cumin, garlic powder, onion powder, crushed red pepper, oregano, paprika and cayenne in a bowl.
Heat a saute pan over high heat. Add the oil and onions and cook, stirring, a few minutes. Reduce the heat to low and cook until the onions are dark brown and soft.
Spicy Ranchero Sauce:
Combine the tomato juice, salsa, arbol chile and salt and cumin to taste in a pot. Bring to a boil, lower to a simmer and simmer for 1 hour. Blend with an immersion blender.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.