Ingredients

• 2 pounds skirt steak
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 red bell peppers, sliced
• 1 medium onion, sliced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• One 28-ounce can refried beans
• 12 burrito-size tortillas
• 3/4 cup grated Cheddar, plus more for topping
• One 10-ounce can red enchilada sauce
• One 10-ounce can green enchilada sauce
• Serving suggestions: sour cream, pico de gallo and fresh cilantro leaves

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Instructions

1. Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
2. Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
3. Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
4. Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
5. Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.