INGREDIENTS
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1.5 pounds flank steak, trimmed of any fat
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1 (10 ounce can) Rotel
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1/2 cup onion, chopped
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2 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon cumin, ground
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 Tablespoon oregano
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1 (15 ounce) can pinto beans, drained and rinsed
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1.5 cups bell pepper, sliced (I used red and green)
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Cooked rice and warm tortillas for serving
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Crumbled feta cheese for topping, if desired