1 lb. tenderized beef skirt steak or 1 lb. boneless chicken breasts
1 bell pepper
1 can refried beans
Worcestershire sauce
Salt & pepper
Sour cream, grated cheese & pico de gallo
Garlic powder
1/2 lemon
2 onions
1 doz. flour tortillas
Liquid smoke
Guacamole (see recipe under salads)

Slice meat in strips, put in mixing bowl. Squeeze lemon juice over meat, sprinkle a little garlic powder, salt and pepper. Add 1 tablespoon liquid smoke and 2 tablespoons Worcestershire sauce and mix well. Let meat marinate for at least 30 minutes. Slice onion in rings and bell peppers in strips.

In large skillet (sprayed with Pam), add approximately 1 cup meat. Stir constantly and as meat begins to brown, add a few pieces of onion and pepper and let cook with meat. When that batch is done, put in serving bowl and keep in warm oven while you continue cooking meat. While meat is cooking, heat refried beans. Add 2 tablespoons picante sauce to beans for flavor. Have your guacamole ready, cheese grated and sour cream in serving dish. Heat flour tortillas on griddle the very last thing, as you take up the last of your meat.

If you have an outdoor grill, the meat can be marinated, then grilled on the grill, which makes it much more yummy, but I serve them this way.

Take a flour tortilla, spread 1 spoon of refried beans on tortilla, add small spoon of sour cream, 1 small spoon of guacamole, add meat and onions, then top with pico de gallo. If you like cheese, also add cheese and hot sauce can be added. Roll and eat! I usually serve Spanish rice with these also. Serves 4 to 6.