Steak Marinated Fajita Cheese Tacos

1. Let's start with Peppers

Dice the jalapeno pepper, yellow bell pepper, yellow onion, peeled garlic, and red bell pepper. Heat canola oil in a skillet over medium heat. Add the diced vegetables and sauté until they are tender and slightly caramelized. Season with kosher salt.

2. Habanero Sauce

Finely chop the cilantro and yellow onion. Dice the tomatillo, habanero pepper, and peeled garlic. In a blender or food processor, combine cilantro, lemon juice, kosher salt, yellow onion, tomatillo, habanero pepper, and garlic. Blend until smooth.

3. For Beans

Finely chop the yellow onion and peeled garlic. Dice the jalapeno pepper and plum tomato. In a small pot, heat the canola/olive oil blend over medium heat. Add the yellow onion, garlic, jalapeno pepper, and tomato. Sauté until fragrant. Add the canned pinto beans and cook until heated through.

4. Steak

Season the flank steak with kosher salt. Heat the canola/olive oil blend in a skillet over medium-high heat. Cook the flank steak to desired doneness, then slice into strips.

5. Assemble the Tacos

Heat the flour tortillas in a dry skillet or microwave until warm. Place a portion of sliced steak, sautéed peppers, and beans on each tortilla. Top with shredded mozzarella cheese and a drizzle of habanero sauce.