Let the steaks come to room temperature for half an hour.

Preheat the oven to 350°F.

Combine the salt, cumin, chili powder, pepper, and paprika, and rub this all over the meat.

Heat the oil in a skillet and cook for 1 or 2 minutes or until the underside has a crust.

Flip and cook for a minute on the other side.

Let the steaks rest on a plate.

Fry the onion for a few minutes in the same skillet and then add the garlic and cook briefly.

Add ½ cup of the enchilada sauce and the drained beans, and stir well.

Take it off the heat.

Slice the steak into thin strips and stir it into the mixture in the skillet.

Spread 2 tablespoons of the enchilada sauce over the base of a 13 x 9-inch baking dish.

Divide the steak mixture between the tortillas, adding a small pinch of cheese to each one (reserve 1½ cups of cheese for the topping).

Roll them up and arrange seam side down in the baking dish.

Pour the rest of the enchilada sauce on top and sprinkle over the rest of the cheese.

Bake for 25 minutes and then serve hot, garnished with jalapeno slices, cilantro and lime wedges.