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1. Combine half the chipotle chiles, half the lime juice, half the garlic (minced), cumin, Mexican oregano, 1 tsp of the salt and 1 tbsp of the olive oil in a bowl. Add the flank steak, turn to coat, and marinate for at least 30 minutes at room temperature.
1.2 lb Flank steak,
1 tbsp Chipotle chiles in adobo, minced,
1.5 tbsp Lime juice,
2 clove Garlic,
1.5 tsp Ground cumin,
1 tsp Mexican oregano,
1.5 tsp Salt,
1.0 tbsp Olive oil
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2. Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add the rice and toast for 2 minutes until lightly golden, then add the chicken broth and a pinch of salt. Bring to a boil, cover, reduce to low and cook 16 minutes. Rest off heat 5 minutes, then fluff and stir in half the cilantro.
1.5 tsp Salt,
1.0 tbsp Olive oil,
1 cup Long-grain white rice,
1.5 cup Chicken broth,
0.1 cup Fresh cilantro, chopped
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3. Stir the Greek yogurt with the remaining chipotle chiles, remaining lime juice, remaining garlic (minced), and a pinch of salt until smooth. Refrigerate until serving.
1 tbsp Chipotle chiles in adobo, minced,
1.5 tbsp Lime juice,
2 clove Garlic,
1.5 tsp Salt,
1 cup Plain Greek yogurt
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4. Heat a large skillet over high heat until smoking. Sear the steak 4 to 5 minutes per side for medium-rare to medium, then rest on a board for 10 minutes. Slice thinly against the grain.
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5. In the same skillet over medium-high heat, warm the remaining 1 tbsp olive oil and cook the red bell pepper, green bell pepper and white onion for 5 to 6 minutes until charred at the edges. Add the black beans and cook 2 minutes until heated through, seasoning with a pinch of salt.
1.5 tsp Salt,
1.0 tbsp Olive oil,
1 can Canned black beans, drained and rinsed,
1 piece Red bell pepper, sliced,
1 piece Green bell pepper, sliced,
1 piece White onion, sliced
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6. Warm the flour tortillas in a dry skillet for 20 seconds per side until pliable. Layer each with rice, peppers and beans, sliced steak, Monterey Jack cheese and a generous drizzle of chipotle yogurt sauce. Sprinkle with remaining cilantro.
0.1 cup Fresh cilantro, chopped,
4 piece Large flour tortillas (10-inch),
0.5 cup Shredded Monterey Jack cheese
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7. Fold in the sides and roll up tightly. Optionally sear seam-side down in the skillet for 1 minute to seal. Serve with extra chipotle yogurt sauce.
