Jerked Beef Fajitas



Jerked Beef Fajitas

8 oz. thinly sliced steak (skirt steak)
1 bottle Jerk marinade
10 large flour tortillas
2 to 3 limes, quartered
1 can black beans
8 oz. shredded pepper jack cheese
2 scotch bonnet (habanero) or jalapeno peppers, diced (remove membrane and seeds to decrease heat)
1 red onion, sliced
1 head lettuce, shredded
2 ripe tomatoes, diced
1 can chunk pineapple (optional)
Barbecue sauce

Marinade beef in jerk and set aside. In a small saucepan, heat beans and add barbecue sauce to taste. Beans should have a slightly sweet flavor but not an overwhelming barbecue flavor. Heat a skillet to med. high heat and saute beef until desired doneness (medium rare is best). Heat tortillas by placing them briefly (3 to 4 seconds) in a hot skillet or over the flame from a gas burner on each side, and then stack and cover with a warm damp cloth. Assemble all ingredients as desired.