Buffalo Bean Burritos

Makes 6 burritos

Buffalo meat and eating dates back to the times when the only inhibitants of the USA were the Native Americans. Buffalo are to this day still raised traditionally, thriving on the western grasslands. Buffalo has a very similar taste to beef but buffalo is sweeter and lighter in flavor and less fat and greasy. Buffalo is one of the few game meats that doesn’t taste gamey. With 9%-less fat than beef and 50% less cholesterol it is a serverely healthier meat, higher in meat, iron and all the omega and amino acids as well. One of the most interesting aspects of buffalo meat is that they are naturally resistant to disease and grow faster than cattle, truly a modern and ancient meat!


2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 pound buffalo steak, cubed in ½ inch cubes
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese


Preheat oven to 375°F.
In a large sauté pan, heat oil over medium high heat. Sauté onions, peppers and buffalo, 5 to 7 minutes or until meat is cooked through. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cooked, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.