Preheat the grill. Preheat the fryer. Season the flank steak with 2 tablespoons olive oil and Southwest seasoning mix. Place on the grill and cook for 3-4 minutes on each side for medium-rare. Remove from the grill and allow to rest.

For the black bean puree:
In a sauce pot, heat 2 tablespoons of the olive oil. Sauté the onions for 5 minutes. Add the jalapenos, 1 teaspoon minced garlic, black beans, and 1/4 cup chopped fresh cilantro. Stir in the chicken stock. Bring the liquid up to a boil and reduce to a simmer. Cook the beans for 2 hours or until the beans are tender. Remove from the heat and puree until smooth. Season with cumin, salt and pepper.

For the salsa:
In a mixing bowl, combine the peppers, 1 teaspoon minced garlic, red onion, lemon and lime juice, and 2 tablespoons chopped cilantro together. Mix thoroughly. Season with salt and pepper.

For the flautas, using a french knife, julienne the flank steak Place 2 ounces of the flank steak and 1 ounce of the grated cheese in the center of each tortilla. Tuck the sides in and roll the tortilla up tightly.

(The flautas should resemble an over-sized pencil shape) Fry 3-4 flautas at a time for 3 minutes or until the flautas are crispy. Remove from the fryer and drain on a paper-lined plate. Season with Southwest seasoning mix.

In a small mixing bowl, combine the sour cream, tequila and remaining cilantro together. Mix thoroughly and season with salt and pepper.

Yield: 2 servings