Place poblano over an open flame and let it char for a few minutes.  With tongs, flip pepper to the other side and let char a few minutes more.  Remove from flame and set aside.  Once cooled, leaving skin on, chop pepper into small strips and then diced cubes.

Heat a medium non-stick skillet over medium heat.  Add olive oil, potatoes, chopped poblano, red onion, steak seasoning, salt and pepper.  Stir to combine and place lid over skillet.  Let potato mixture cook for 5 minutes.  Reduce heat to low, remove lid, stir and replace lid and cook for 10 more minutes.   Continue to cook until potatoes are browned and soft.  Serve immediately over tortilla and top with black beans, hot sauce, and avocado.