Carne Asada Nachos

To make

1. Using a gallon-sized resealable bag, mix the orange juice, oil, lime juice, garlic cloves, and jalapeno slices together by tossing them all in.
2. Pat the steak dry with paper towels and rub it with the Jalapeno rub and cumin.
3. Add the steak and the cilantro to the bag and seal, pressing out as much air as possible.
4. Using your hands, rub the bag, making sure all of the ingredients are mixed and coating the beef.
5. Allow the steak to marinate at least 2 hours, or up to overnight in a chilled cooler or refrigerator.
6. Place the steak over direct heat and grill, flipping often, until the beef has cooked to your desired internal temp, at least 135 degrees, 15 to 20 minutes.
7. Wrap the flank steak in foil and allow it to rest for 15 minutes before slicing.
8. Slice the beef into thin strips working against the grain on a bias for the best bite.
9. Arrange a long sheet of aluminum foil on a clean work surface.
10. Dollop the refried beans onto the center of the foil and using the back of a spoon, spread the refried beans into a circle, creating the base of your nachos. Make sure this isn't too big as you need to fold the foil up around the pile of chips.
11. Once the base is made, add a thin layer of tortilla chips.
12. Top the layer with thin slices of the carne asada, cheese, and black beans.
13. Repeat for two or three more layers, making sure the top layer has extra cheese.
14. Fold the long ends up the foil up over the chips carefully, as to not break the chips, and pinch the edges shut.
15. Carefully place the foil packet over indirect heat and allow the nachos to cook, so the cheese melted through on every layer, checking every 7 minutes or so depending on the heat of your fire.
16. Once the cheese has melted through, carefully remove the foil pack nachos from the campfire and open the packet.
17. Using a variety of topping, cover the top of your nachos with sliced avocado, scallions, sliced jalapeno, red onion, and sweet peppers.