Steak Burrito

1. In a large bowl add the vegetable oil, salt, black pepper, cumin, chili powder, oregano and lime zest; stir to combine.
2. Add in the steak, sliced onions and bell peppers, toss to combine.
3. In a large skillet, over high heat, add flank steak and cook for 4 minutes on each side.
4. Remove the steak, tent with foil and let rest.
5. To the large skillet add the onion and green bell pepper to skillet, cooking for 4-5 minutes until softened.
6. Remove from the pan and set aside.
7. Heat the rice gently in a microwave.
8. Add the refried beans to a small saucepan on medium heat with the beef broth or water to slightly thin and bring to a simmer.
9. Chop the steak into 1/2 inch cubes.
10. Lay tortillas out on a flat surface.
11. Layer the items in a line across the middle of the tortillas.
12. First make an even layer of cheese over the tortillas.
13. Top with the beans, rice, chopped steak, cooked vegetables and guacamole.

To Fold the burritos:

1. Make sure there is a roughly 2-inch border around the tortilla.
2. Fold the sides of the tortilla in over the filling.
3. Roll up tightly from the bottom.

To Make Crispy and Help Seal:

1. Add one tablespoon vegetable oil to a large griddle or skillet on medium heat.
2. Carefully add the burritos seam side down.
3. Cook for 3 minutes until tortilla is lightly browned.
4. Flip and cook 3 minutes.
5. Serve with tortilla chips and more guacamole and the remaining lime wedges.