Before starting, preheat the oven to 450˚F. Wash and dry all produce. Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the middle of the oven until crispy and cooked through, 8-12 min.**

Meanwhile, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Roughly chop cilantro. Peel, pit, then cut avocado into 1/2-inch pieces. Juice half the lime into a medium bowl. Set aside. Cut remaining lime into wedges.

Heat a medium oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (dbl for 4 ppl), then bison and onions. Cook, stirring and breaking up bison into smaller pieces, until onions are tender, 3-4 min. Season with salt and pepper.

Add poblanos to the pan. Cook, stirring occasionally, until poblanos are tender-crisp and no pink remains in bison, 2-3 min.** Carefully drain and discard any fat from the pan. Add Enchilada Spice Blend, tomato sauce base and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until spices are fragrant and sauce thickens slightly, 1-2 min. Season with salt and pepper, then remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to an 8x8-inch baking dish.)Sprinkle cheese over top. Bake in the middle of the oven until cheese melts, 3-4 min.

Meanwhile, whisk 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) into the bowl with lime juice. Add avocado, spring mix and half the cilantro. Season with salt and pepper, then toss to combine.

When cheese is melted, carefully remove the pan from the oven and crumble bacon over top. Sprinkle with remaining cilantro. Serve tortillas, bison-cheese mixture and avocado salad family-style. Serve lime wedges alongside.