Stem, seed, and slice red bell pepper into wide 1 1/2" strips. Cut one strip into a 1/4” dice. Peel onion and slice into 1/3” thick rounds. Mince one onion round. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Drain and rinse black beans. Rinse steaks, pat dry, and rub with 1/4 tsp. salt and half the Sazón seasoning.

Bring a small pot with 1 3/4 cup water, remaining Sazón seasoning, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Season to taste with salt, set aside, and keep warm. Heat outdoor grill or grill pan to medium-high heat.

Heat a small pot over medium-high heat. Add 2 tsp. olive oil, diced pepper, minced onion, and 1/4 tsp. salt to pot and cook until vegetables have softened, about 2-4 minutes. Add 1 cup black beans and 1/2 cup water. Bring to a boil, reduce to a simmer, and cook until liquid has evaporated and bean mixture thickens, about 12-15 minutes. Mash with a potato masher or fork. Season to taste with salt and pepper.

Grill steaks 4-6 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board to rest for 5 minutes. Spray grill with cooking spray and grill peppers and onions on each side for 2-3 minutes, or until slightly charred. Remove to a cutting board. Once rested, slice steak and peppers into thin strips.

Wrap tortillas in foil and warm on grill for 1-2 minutes per side. Alternatively, cover tortillas with a wet paper towel and microwave for 30-45 seconds, or until soft and pliable.

Arrange sliced steak and jalapeños on a platter. Serve crumbled queso fresco, rice, beans, salsa, warm tortillas, grilled onions, grilled pepper slices, and sour cream on the side and get ready to have a flavor fiesta!