Cumin-garlic mashed pinto beans in a skirt steak burrito

Heat 15 g neutral oil in a pan over medium heat; sizzle the cumin seeds and two smashed garlic cloves about 30 seconds until fragrant, without burning.

Add the beans with their liquid and a pinch of salt; cook about three or four minutes.

Partially mash with a fork or potato masher into a spread; pour off excess liquid if wanted, as it thickens on cooling.

Turn off the heat, taste and adjust the salt; optionally add lime zest and a spritz of lime juice.

Slice the skirt steak into chunks, then strips across the grain.

Toss the steak in a bowl with salt, 15 g mayo, garlic powder, cayenne and a touch of smoked paprika.

Brown the steak in a ripping hot pan; remove once browned.

Mix sour cream with a little chipotle in adobo.

Spread shredded Monterey Jack on the tortilla and warm it until melting; add the beans, chipotle sour cream, steak, lettuce, tomato, pickled onion, lime juice and a little more sour cream.

Fold in the sides, tuck the base and roll tightly; slice open.