Seared Sonora Steak Burritos - Guerrero Tortillas

Ingredients

• 2 medium russet potatoes, washed peeled, cut into ½” cubes, and rinsed
• ½ cup sweet onion, diced
• ½ tsp cumin
• ¼ cup vegetable oil
• Salt and pepper to taste
• 16 oz. can of pinto beans, not drained
• 1 tsp olive oil
• 1 Roma tomato, diced
• 2 tbsp chopped white onion
• 1 tbsp chopped jalapeño
• 2 tbsp cilantro
• ½ cup beef broth
• Salt to taste
• 10 dried Guajillo chiles, stemmed and deseeded
• 1 tbsp vegetable oil
• 1 small yellow onion, diced
• 4 large garlic cloves, chopped
• 1 tbsp oregano
• 1 tsp paprika
• 1 bay leaf
• 3 cups beef broth
• 2 tbsp sherry vinegar, add more if needed
• 4 Guerrero® Sonora Style 12 in. Tortillas
• 1 tbsp Avocado oil
• 1 lb skirt steak, thinly sliced
• ½ tsp Mexican oregano
• ½ tsp garlic powder
• ½ tsp onion powder
• 4 oz. asadero cheese, shredded
• 1 cup green cabbage, shredded
• Nonstick spray
• 16 oz. charro beans or prepared recipe
• ½ cup chili colorado sauce or prepared recipe