16 oz Bison Fajita Meat
1tsp Cumin Powder
1 Tbs Chili powder
1 Tbs Chopped Garlic
1 Chopped Serrano Chili Pepper
1/2 Chopped Yellow Onion
Salt & Pepper
4 oz Can Green Chilies
1/2 Chopped Bell Pepper or 2-4 Sweet Peppers
12 oz Can Refried Beans
12 oz Can Black or Pinto Beans (optional)
Fresh Chopped Cilantro
16-20 oz Shredded Cheddar Cheese
28 oz Red Enchilada Sauce
10-14 Tortillas
Pre-heat oven to 350 degrees.
Heat 1 Tbs of vegetable oil in a skillet or frying pan until shimmering, but not smoking.
At medium to low heat add Bison Fajita Meat, cumin, chili powder, garlic, serrano pepper, onion, and salt & pepper to taste, stirring occasionally until meat is almost fully browned. Stir in green chilies and bell or sweet pepper and remove from heat.
Pour 1/2 cup of red enchilada sauce in bottom of 9×13″ pan (enough to just coat the bottom).
Warm tortillas for easier handling. Spread 1-2 Tbs refried and whole beans on each tortilla. Add a 1/4-1/2 cup bison meat and fried veggies sprinkle with 1 Tbs of cheese and 1 tsp cilantro. Roll up and set in a pan with the seam down. Once the pan is full, pour remaining enchilada sauce on top of tortillas. Cover with tin foil.
Bake for ~20 minutes. Uncover and sprinkle additional cheese and cilantro on top and leave in oven for another minute until cheese has melted. Enjoy!
