Drain beans (reserve 1 Tbsp. bean liquid for next step).

Peel and halve shallot. Slice thinly.

Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with half the chile and cumin rub (reserve remaining for beans).

In a mixing bowl, combine shallots, vinegar, and a pinch of salt and pepper. Set aside.

Place a small pot over medium heat and add 1 tsp. olive oil.

Add beans, reserved bean liquid, and remaining chile and cumin rub to hot pot. Bring to a simmer.

Once simmering, stir occasionally until beans have softened, 3-5 minutes.

Gently mash beans until consistency of mashed potatoes. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While beans cook, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add poblanos to hot pan and stir occasionally until browned and slightly tender, 3-5 minutes.

Add steak strips and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Rest, 3 minutes.

Halve rolls. Place rolls directly on oven rack and broil under hot broiler until warm and lightly toasted, 3-5 minutes.

Spread mashed beans on each bottom roll half. Top with steak strip mixture and cheese.

Place assembled tortas on prepared baking sheet and place under hot broiler (set aside top halves). Broil until cheese is bubbling and starting to brown, 2-3 minutes.

Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.

Carefully remove from broiler.

Plate dish as pictured on front of card, dividing guacamole, crema, and quick-pickled shallots (to taste) evenly between each bottom roll half, then adding top roll half. Bon appétit!