Cooking Directions

• Using a sharp knife, score the steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Heat the oil in a 12-inch skillet or grill pan over medium-high heat. Add the steak and cook for 8 minutes or until it's well browned on both sides.
• Add the picante sauce. Reduce the heat to low and cook for 3 minutes for medium-rare or to desired doneness. Remove the steak from the skillet and let stand for 5 minutes. Add the beans to the skillet and heat through.
• Slice the steak on the diagonal. Divide the steak and bean mixture evenly among the tortillas. Top with sour cream, if desired and wrap the tortillas around the filling.

Ingredients

• 1.5  pounds beef flank steak
• 1 tablespoon vegetable oil
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 cup black beans, rinsed and drained
• 8 (6-inch) corn tortilla, warmed
• 0.25 cup sour cream (optional)