Jonas cramby's nacho de nachos (maistortillas with entrecote)

Slice the garlic. Squeeze the lime, put the juice in a bowl and add the pineapple juice, the soy sauce, garlic and cumin and mix.

Allow the meat to marinate for at least 1 hour.

Roast the meat just above the barbecue or in a grill pan. Add salt and pepper.

Remove the stalk and seeds from the pepper and cook the pepper for 15 minutes in 100-200 ml water.

Slice the rest of the garlic and onion and season them together with the bacon in a dash of oil.

Season with the rest of the cumin and the oregano and add the drained black beans.

Mash the pepper with a little water, add it to the bean mixture and let the mixture simmer for about 15 minutes.

Add some extra water if necessary. Season with salt and pepper.

Prepare a third of the beans with a fork and stir. Now you can do two things:.

1: Place the tortillas on a baking sheet and spread the bean mixture on top.

Cut the grilled meat into strips and place it on the tortillas. Sprinkle the grated cheese over it, feta for the moderate variety or cheddar for the generous option.

Place the baking tray in a hot oven (maximum setting), for 6 minutes or until the cheese has melted and the tortillas look crispy.

Remove from the oven and cut into 4 pieces.

2: Divide the corn tortillas into quarters, fry them, put a bit of bean mixture, meat and grated cheese on each tortilla, and put them in the oven.