Preheat grill to medium-high heat (~400°F).

Rub both sides of steak with vegetable oil. Using a small bowl, combine kosher salt, black pepper, onion powder, garlic powder and paprika. Sprinkle mixture evenly onto both sides of steaks.

Grill steaks for 3-4 minutes per side, or until they reach desired doneness.

Let steaks rest for at least 10 minutes before slicing. Slice steaks against the grain into thin strips.

Meanwhile, using a large skillet, add olive oil and place over medium-high heat.

Once hot, add chopped mini bell peppers. Sauté for 5-6 minutes, stirring occasionally, or until bell peppers are lightly charred.

Add ½ cup of enchilada sauce to skillet; stir until well combined. Continue sauteing for 1-2 more minutes.

Cook rice according to package instructions.

Place cooked rice in a medium bowl and add ¼ cup of enchilada sauce; stir until well combined.

Using a separate microwavable bowl, add black beans, lime juice, ground cumin, dried oregano, smoked paprika and remaining ¼ cup of enchilada sauce; stir until well combined. Microwave for 60-90 seconds, or until heated through.

Divide rice and beans evenly into 4 shallow bowls. Top with sliced steak, black beans, bell peppers and cilantro.