Cocoa powder adds a pleasant bittersweet note to the bean mixture, which also works well in tacos and burritos. Tortillas vary widely in sodium, so look for lower-salt varieties.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
4 teaspoons canola oil (divided, plus more for brushing)
1/2 pound ground bison
1 small yellow onion (diced)
1 small red pepper (diced)
1 14-ounce can black beans (rinsed and drained)
1 jalapeño pepper (minced)
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cumin
4 whole-wheat tortillas
2 cups baby spinach (thinly sliced)
1/2 cup shredded Monterey Jack or sharp cheddar cheese (or more, to taste)
Salsa, sour cream, and fresh cilantro, for garnish
Preheat oven to 350˚. In a medium skillet, heat 2 teaspoons oil; add bison, onion, and bell pepper. Sauté until bison is no longer pink.
In a medium saucepan over medium heat, heat remaining 2 teaspoons oil and add beans, tomato, jalapeño, cocoa powder, and cumin, plus salt and pepper; simmer for 5 minutes.
Brush tortillas lightly with oil, place on baking sheet, and bake until lightly crispy, 3–5 minutes. Remove from oven; turn on broiler. On baking sheet, top each tortilla with bean mixture, sliced spinach, bison mixture, and cheese. Return to oven and broil for 30–60 seconds, until cheese melts. Serve immediately, garnished with salsa, sour cream, and cilantro, if desired.
Recipe Additional Notes:
PER SERVING: 419 cal, 6g fat (2g mono, 1g poly, 3g sat), 49mg chol, 27g protein, 49g carb, 13g fiber, 794mg sodium
Tue, 2011-11-01 18:29