Recipe courtesy of The Fold: Botanas & Bar

Bison Burrito

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 25 min
  • Yield: 4 servings, plus additional seasoning
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Oil, for cooking the bison

1 pound ground bison 

1/2 cup Bison Seasoning, recipe follows

4 burrito-size flour tortillas 

2 cups shredded pepper jack cheese 

3 cups cooked black beans 

1 cup Caramelized Onions, recipe follows

2 cups Spicy Ranchero Sauce, recipe follows

Crumbled queso fresco and chopped fresh cilantro, for garnish

Bison Seasoning:

2 1/2 cups chili powder

3/4 cup ground cumin 

1/2 cup garlic powder 

1/2 cup onion powder 

1/2 cup crushed red pepper 

1/2 cup dried oregano 

1/2 cup paprika 

1/4 cup cayenne 

Caramelized Onions:

Oil, for cooking

1 pound white onions, sliced 1/8 inch thick 

Spicy Ranchero Sauce:

One 1-liter bottle tomato juice

2 cups red salsa 

1/4 cup dried arbol chile 

Salt, as needed

Cumin, as needed


  1. 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.
  2. Heat the tortillas in a skillet until warmed through.
  3. 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.

Bison Seasoning:

Yield: 6 cups
  1. Combine the chili powder, cumin, garlic powder, onion powder, crushed red pepper, oregano, paprika and cayenne in a bowl.

Caramelized Onions:

  1. 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:

  1. 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.
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