In a pan brown the buffalo in the oil for about 3-4 minutes. Add onion, bell pepper and garlic. Saute for another 3-4 minutes. Add salt to taste and help sweat the onion and pepper.
Rinse black beans and add to the mixture.
Then add green chilis, chili powder, Tequila, lime juice, cumin and ground pepper. Let simmer for 5 minutes on Med-High or until liquid starts to reduce and dissipate. stir in the shredded chicken. Remove from heat and let set for at least 5 minutes.
Fill each tortilla with meat mixture and add a little bit of Queso Fresco and cheddar into each one. Fold into a burrito and place in a baking dish. I usually use two 8x 8x glass dishes. Pour the red enchilada sauce over the top and sprinkle with the Monterey Jack cheese.
Bake in a 375F oven for 35 minutes or until the cheese is golden grown and it's completely heated through.
Serve with sour cream and salsa on a bed of lettuce. They are fairly big. You may substitute more buffalo for the chicken or use beef for the whole thing. I just like it best with both.