Preheat oven to 375ºF and heat a large skillet over medium-high heat with 1/2 tablespoon of olive oil.

Add the bison and brown one side for 3-4 minutes before breaking apart and pushing to one side of the skillet. Add the remaining olive oil to the other side, followed by the onion. Once the bison is fully cooked, mix the two together and stir in the spices.

Add the beans, green chiles, and tomatoes. Bring to low boil before turning off the heat.

Fold in the chopped tortillas and top with shredded cheese. Optional: Add sliced pickled jalapeño peppers and chile flakes.

Bake for 15-20 minutes until the cheese is melted and the corners of the tortillas are beginning to brown.

Garnish with chopped cilantro and serve with fat free Greek yogurt or sour cream, pico de gallo or salsa macha, cotija cheese, or your favorite fixin's.