Wash and dry all produce. Preheat oven to 400 degrees. Core, seed, and remove white ribs from red and yellow bell peppers, then thinly slice. Pick cilantro leaves from stems. Finely chop leaves and stems, keeping them separate from each other. Drain and rinse beans.

On a baking sheet, toss bell peppers, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until soft and browned, about 15 minutes

Heat a drizzle of olive oil in a medium pot over medium heat. Add beans and stir in Southwest spice blend, cilantro stems, 1/4 cup water, and hot sauce (to taste). Season with salt and pepper. Bring to a simmer, then cover and cook 15 minutes.

While beans cook, zest lime, then cut into halves. In a small bowl, mix together sour cream, a pinch of lime zest, and a squeeze of lime (to taste). Season with salt and pepper.

Wrap tortillas in foil. Place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) After beans have simmered 15 minutes, remove from heat and mash with a fork or potato masher until mostly smooth.

Set up a station for making fajitas: place tortillas, beans, bell peppers, crema, and cilantro leaves in individual serving plates or bowls and invite everyone to assemble their own fajitas.