Preheat oven to 350º
In a blender, puree beans — add water, if necessary. Add diced green chiles and set aside.
Cut baguette into 20 slices about ¼ inch. Brush with olive oil and season with salt and pepper. Bake for 15 minutes. Set aside.
Heat 2 Tbsp. of oil on a skillet. Season steak with salt and pepper and cook to desired temperature. Allow to cool for five minutes. Slice steak against the grain at an angle — small portions to sit on sliced baguette.
Spread bean and chile puree on baguette. layer steak, olive, red nacho slice and pierce with skewer or toothpick.
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.