In a pressure cooker, cook 1/2 cup Peruvian beans, 1/4 onion, 2 garlic cloves, and salt to taste in 4 cups water (about 1 liter) for 60 minutes.

At the same time, cook the beef flank steak in 6 cups water (about 1.5 liters) with 1/4 onion, 3 garlic cloves, salt to taste, and a few bay leaves. Once it boils, reduce to low heat and simmer for 2 hours or until the meat is very tender. Save the beef broth for later use.

When the beans and beef are ready, transfer the beans (without their cooking liquid) to a blender. Add enough beef broth to fill the blender about 3/4 full. Add the cream cheese, sour cream, and a small piece (about 1/3) of the jalapeño pepper (deseeded and deveined).

Blend on high speed for 2 minutes. Set the resulting sauce aside.

Shred the beef. Lightly fry the tortillas in oil until they are semi-crispy.

Layer the tortillas in a baking dish to form the base. Add a layer of shredded beef, then another layer of tortillas (about 3 per layer), repeating until all the beef and tortillas are used. Finish with a layer of tortillas, making sure they fit inside the baking dish.

Pour the sauce from the blender over the casserole to cover it. Shred the cheese and sprinkle it over the top until the dish is well covered or to your liking.

Cover with aluminum foil and bake at 320°F (160°C) on convection for 30 minutes.

Let rest for 3 minutes, then serve and enjoy.