Turn Taco Tuesday into Tortas Tuesday with this Mexican-inspired recipe. You can achieve a taco-style crunch by adding tortilla chips on top!

Ribeye Mexican Tortas

Heat olive oil in a medium skillet over medium-high heat. Add red onion, garlic, and undrained green chiles; cook until softened. Add Mexican spice blend; cook for 1 minute. Add undrained black beans, beef broth, and cilantro paste. Simmer, uncovered, over low heat for 30 minutes. Mash mixture using potato masher or fork; season to taste with salt and black pepper. Set bean mixture aside. 

Heat a large cast iron skillet over medium-high heat. Pat steaks dry with paper towels; season with salt and black pepper. Cook for 6 to 8 minutes or until 130 degrees for medium-rare doneness, turning halfway through. Transfer to cutting board; let rest for 5 to 10 minutes. Thinly slice across the grain. 

To assemble, spread bean mixture onto bun bottoms; top with steak, desired toppers, and bun tops. 