• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.

• In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Heat a drizzle of oil in a large pan over medium-high heat. Open package of chicken and drain off excess liquid. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Reserve pan with chicken or beef for the next step.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. • Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice Blend, half the beans, and 2 TBSP bean liquid (you’ll use more beans and bean liquid later). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. • Season with salt and pepper. Turn off heat. Add green pepper to pan with chicken or beef; cook through the rest of this step as instructed.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP bean liquid (5 TBSP for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used 1/2 tsp). (For 4, use 2 TBSP butter and 1 tsp salt.) • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.

• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13- inch dish or two smaller ones.)

• Pour red enchilada sauce over enchiladas to thoroughly coat. (You may not need all the sauce.) Top with Mexican cheese blend. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.