If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
One 15 ounce can Pinto beans, drained but with the liquid saved
Cumin, garlic powder, oregano, smoked paprika, kosher salt & coarse ground black pepper
8 ounces tomato sauce
1;75 cups chicken broth
One steak, about a pound (I'm partial to a rib eye here)
2 large flour tortillas
1.5 cups shredded Monterey Jack cheese
One 15 ounce can green enchilada sauce
Diced cilantro and/or green onion for garnish
Directions
Put 1/2 tablespoon of oil and half the onion into each of 2 small pots, and place over medium heat
Cook, stirring until just softened, about 3 minutes
Add the rice to one of the pots, and stir well to coat and toast a bit - about 4 minutes
Add the drained beans to the other pot, and stir to mix with the onions - you want the beans softening
To the rice, add a teaspoon of cumin, garlic powder, oregano and a pinch of salt - stir well to combine and let the herbs toast in the rice a bit
Add about teaspoon of garlic powder & oregano to the beans, mix well then add about half the reserved bean juice. As the liquid warms up, you'll be able to start mashing them a little easier
Meanwhile, add the tomato sauce and broth to the rice, bring to a boil mixing well then cover, turned to low and let go about 15 minutes
Now you can start mashing the beans right in the pot, add more of the reserved juice as necessary to get your desired consistency
Combine 1/2 teaspoon each of the following in a small bowl: cumin, garlic powder, smoked paprika, kosher salt & black pepper - mix
Lightly oil the steak, season well with the mixture and cook on a flat surface until done to about 125 degrees, remove and lest rest 10 minutes, then cut into small bites
Preheat oven to 400 degrees
Slightly warm the tortillas (to make them more pliable) and build: first a layer of rice, then some of the steak, some beans, and finally about 1/2 cup of the cheese, then roll up burrito style
Put about 1/3 cup of the enchilada sauce in the bottom of a casserole dish, top with the burrito, and add a couple more tablespoons on top and finally add a little more shredded cheese
Bake 15 minutes or until bubbly and warmed through. If you want to give it a quick turn under the broiler for a bit more color go ahead
Then just garnish with cilantro & green onion if using, grab a knife & fork and have at it
