Why bison instead of other protein? Bison aren’t fed hormones or antibiotics; they’re free-range animals that eat grass, grain, or hay. The end result is leaner meat that tastes like beef.

“People think bison is going to taste gamy, and it’s not at all,” says Rich Rosendale, celebrity chef and star of Recipe Rehab and the culinary documentary The Contender. “I’ve switched bison in for beef in my recipes, and nobody noticed. However, bison will be noticeably dry if you cook it past medium. It doesn’t have the same marbling content as beef.” Try Rosendale’s mini burrito recipe for a new take on this high-quality protein source. 

Lean Gains: Ground bison has fewer calories, less fat and cholesterol, and more protein than ground beef. 


  • 1/2 Ib ground bison
  • 1 ear of fresh corn, kernals removed
  • 15 oz black beans
  • 14.5 oz fire-roasted tomatoes
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp red-wine vinegar
  • 1 tsp agave nectar
  • 24 3-inch wonton skins
  • 1 cup low-fat Monterey Jack Cheese
  • 3 cups romaine lettuce, shredded
  • 1 pint cherry tomatoes, halved
  • 8 oz low-fat sour cream


  1. Preheat oven to 350. Brown bison for 8 minutes in a skillet on medium heat.
  2. Add corn, beans, roasted tomatoes, spices, vinegar, and agave. Cook for 15 minutes.
  3. Spray a 12-cup muffin tin with cooking spray. Lay 2 wonton skins in each cup. Bake in oven until lightly crispy.
  4. Spoon bison mixture into cups; sprinkle with cheese. Bake for 12 minutes.
  5. Garnish burritos with lettuce, cherry tomatoes, and sour cream.
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