Blackened steak wet burrito, restaurant style

In two pots, cook a little diced yellow onion in a little oil, about three minutes each, until softening.

Add 1 cup of rice to one pot and toast it 4 or 5 minutes, stirring occasionally.

Add a drained can of pinto beans to the other pot and heat 4 or 5 minutes to soften.

Add oregano, cumin, garlic powder and a pinch of salt to the rice and cook a minute or two.

Add cumin, a little garlic powder and a little reserved bean juice to the beans.

Add 8 ounces of tomato sauce and 1 3/4 cups chicken stock to the rice and bring to a boil, stirring so it does not stick.

Mash the beans, leaving some chunky bits, adding more bean juice as they simmer and soften.

Cover the rice and keep at a simmer, not a boil; check in about 15 minutes.

Mix cumin, garlic powder, smoked paprika, a good pinch of salt and lots of black pepper; oil the ribeye lightly and season it aggressively.

Sear in a hot cast iron pan with a little extra oil and a weight on top, turning every minute and a half or two minutes, until blackened and around 125 degrees inside for medium rare.

Rest 10 minutes, then slice thin.

On a warm tortilla, layer rice, steak, refried beans and shredded Monterey Jack, then roll.

Coat the bottom of a baking dish with green enchilada sauce, set the burrito seam side down, coat the top with more sauce and add cheese.

Bake in about a 400 degree oven 10 to 15 minutes until warmed through and melty.

Add a little more enchilada sauce and cheese and broil about 30 seconds to crisp.

Finish with cilantro and green onion.