Name: Bison and Pinto Bean 'Picadillo' Lettuce Wraps
Total time: 15 min
Cuisine: American
Ingredients: 68.8 g ground bison; 113 g pinto beans; 10 g extra virgin olive oil; 50 g green bell peppers; 30 g yellow onion; 1 clove garlic; 59.5 g marinara sauce; 0.5 tsp ground cumin; 0.25 tsp salt; 0.25 tsp black pepper; 2 each butterhead lettuce

Snack · American · 15 min

Bison and Pinto Bean 'Picadillo' Lettuce Wraps

Calories: 375
Protein: 25g
Carbs: 41g
Fat: 13g

Ingredients

68.8 g ground bison
113 g pinto beans
10 g extra virgin olive oil
50 g green bell peppers
30 g yellow onion
1 clove garlic
59.5 g marinara sauce
0.5 tsp ground cumin
0.25 tsp salt
0.25 tsp black pepper
2 each butterhead lettuce

Method

01If starting from dry pinto beans, boil 45 g of soaked pinto beans until tender, yielding approximately 90 g of cooked pinto beans, then drain.
02Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the diced yellow onion, diced green bell pepper, and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
03Add the raw ground bison to the skillet. Cook, breaking up with a wooden spoon, until browned and no longer pink, ensuring it reaches a safe internal temperature of 160°F (71°C).
04Stir in the cooked pinto beans, marinara sauce, ground cumin, salt, and black pepper. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld and sauce to thicken.
05Spoon the warm bison and bean picadillo evenly into the fresh lettuce leaves and serve immediately.

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