Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Remove seeds and membrane (spiny white innards) of red bell pepper. Slice pepper into thin strips. Stem cilantro. Mince garlic. Peel and julienne onion (cut into thin strips). Slice tortillas into thin strips. Rinse and drain black beans. Rinse steaks and pat dry. Slice into bite-sized pieces.

Bring medium pot of ¾ cup of water to a boil. Once boiling, add the rice and the Spanish Rice Seasoning Blend. Cover, reduce heat to low, and allow to cook for 15-20 minutes, or until tender. Fluff with fork, season with a pinch of salt and pepper, and set aside warm until ready to serve.

Arrange the tortilla strips on the prepared baking sheet, ensuring no overlap. Drizzle with a little olive oil. Place in the oven to bake for 5-7 minutes, or until crispy and lightly browned. Remove from oven and set aside. Allow to cool before serving.

In a medium pan, warm 1 tsp. olive oil over medium-high heat. Once hot, add the garlic, onions, and red bell pepper and sauté for 5-7 minutes, or until caramelized.

Remove from pan and set aside warm until ready to serve. In the same pan, place drained black beans and cook for 2-3 minutes, just to warm through. Season with a pinch of salt and pepper. Remove from pan and set aside.

In the same pan in which you cooked the vegetables and beans, add 1 tsp. olive oil, steak pieces, and Fajita Seasoning. Cook over medium-high heat for 5-7 minutes, or until steak reaches desired doneness. Set aside warm until ready to serve.

Place a serving of rice into a dish or skillet (for a bespoke touch). Working your way around the dish, add a serving of Fajita meat, vegetables, warmed black beans, and tortilla strips. Garnish with a dollop of sour cream, cheese, and cilantro leaves.