1lbground bison(any lean ground meat, preferably ≥93% lean, can be used)
1 1/2cupchopped spinach
115-oz canpinto beans (no salt added), drained and rinsed(any beans can be used; optional homemade healthy refried beans (my favorite recipe by Ellie Krieger: http://www.foodnetwork.com/recipes/ellie-krieger/refried-beans-recipe.)
1/4cupchopped red bell pepper(~1/2 bell pepper)
3diced mushrooms, large
Preheat oven to 425°F.
Heat a non-stick pan to medium heat on stovetop. Add bison and spices. Stir occasionally, chopping with end of wooden spatula into bite-sized pieces.
While bison is cooking, warm the beans by placing on in a saucepan on the stovetop on medium heat or by heating in microwave.
When meat is close to being completed browned, add in diced mushrooms and chopped spinach. Mix well. Continue to stir occasionally.
When meat is completely browned and has reached internal temperature of 160°F, move meat and veggie mixture to a strainer to remove any excess drippings. (There will be very little removed as bison is very lean).
Place corn tortillas on a baking sheet (for easier clean-up, put a piece of foil down first!). Warm corn tortillas in oven for 2 minutes on each side, then remove from oven*. Keeping each tortilla flat, fill tortillas with beans (~2 Tbsp each) and bison mixture (~1/3 c each). Top with tomatoes, bell pepper, cilantro and cheese. Place back in the oven for an additional two minutes.
Remove from oven, roll up and enjoy! For best results, promptly remove tortillas from baking sheet to avoid the tortilla from overcooking and becoming difficult to bite into.
*Heating the tortillas in the oven prior to filling them will make them less likely to break once filled. If preferred, this step can be skipped.