Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips, chile and cumin rub, and BBQ spice rub (use less if spice-averse) to hot pan. Stir occasionally until no pink remains, 2-3 minutes.

While steak strips cook, core tomatoes and cut into 1/4" dice.

Halve lime and juice. Combine sour cream, 2 tsp. lime juice, and a pinch of salt in a mixing bowl and stir to combine. Set aside.

Drain and rinse beans.

Add half the tomatoes (reserve remaining for topping) and beans to hot pan and stir to combine. Stir occasionally until tomatoes begin to soften, 1-2 minutes.

Add tomato puree, 1/4 tsp. salt, and 2 Tbsp. water. Stir often until combined and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.

Remove from burner. Rest, 3 minutes.

Wipe pan clean and reserve.

Place tortillas on a clean work surface. Evenly distribute filling over half of each tortilla. Top with cheese.

Fold empty tortilla half over filling and gently press.

Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches, place two or three quesadillas in hot pan (there should be no overlap). Cook until golden brown, 2-3 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with crema and remaining tomatoes. Bon appétit!