adapted - sort of - from Smitten Kitchen

1 pound ground bison

1 package taco seasoning (any basic brand will do)

1 can black beans, drained

2 tablespoons olive oil

Corn tortillas

Fresh pico de gallo or tomato salsa

Fresh cilantro, chopped

In a large skillet, cook the ground bison over medium high heat - gradually breaking up the meat into small pieces.  Once the bison is cooked through, add the taco seasoning and water (according to package seasoning directions).  Simmer over medium heat for at least 5 minutes.  Add the drained black beans to the pan and heat through.  

In a separate skillet, heat olive oil over medium high heat.  Add the corn tortilla to the bottom of the pan.  Top 1/2 of the tortilla with the bison/bean mixture.  Top with fresh pico de gallo and chopped cilantro.  Fold the taco over.  Sear on both sides for at least 5 minutes.  Eventually, the tortilla will start to get browned and crunchy.  Serve with additional salsa, cilantro, guacamole, etc - whatever your favorite taco toppings are.