Bison Huevos Rancheros with Tomatillo Salsa and Queso Fresco

In a heavy skillet over medium-high heat, brown the ground bison until deeply caramelized and fragrant. Add the cooked pinto beans to the pan, stirring to combine with the rendered fat and aromatics until heated through.

Push the bison-bean mixture to the side of the skillet and pour in the tomatillo salsa, allowing it to bubble and reduce slightly for 2 minutes until it thickens into a rustic sauce. Fold the meat and beans back into the sauce to coat thoroughly.

Spoon the mixture onto a warm plate. Top generously with crumbled queso fresco and the shredded raw cabbage for a sharp, fresh crunch. Finish with a shower of freshly chopped cilantro. The dish should look vibrant, with the deep green of the salsa contrasting against the crumbly white cheese and earthy protein.