Bison and Pinto Bean 'Picadillo' Lettuce Wraps

Prepare the pinto beans by boiling them until tender, then draining well.

In a small heavy-bottomed pan, add the olive oil over medium-high heat. Add the ground bison and brown it thoroughly, breaking it up with a wooden spoon until it achieves a deep, caramelized color.

Toss in the diced green bell peppers and cook until they soften and start to blister slightly.

Stir in the cooked pinto beans and the pomodorina sauce. Reduce heat to low and simmer for 8-10 minutes, allowing the sauce to reduce and glaze the bison and beans. The mixture should smell fragrant with the scent of cooked tomatoes, basil, and savory meat.

Season with salt and fresh cracked pepper to taste.

Serve the mixture warm, portioned into crisp, clean leaves of choice (like collard or lettuce) for a handheld, high-protein snack.