Wash and dry all produce. Core, deseed, and dice poblano. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and halve lime (halve both limes for 4 servings).

In a medium pot, combine beans and their liquid, Southwest Spice, 1 TBSP butter, pepper, and 1/4 tsp salt (1/2 tsp for 4 servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to medium. Let simmer, uncovered, for 5 minutes, then mash beans until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. Turn off heat; cover to keep warm.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. Stir in scallion whites and cook until softened, 1 minute. Turn off heat; transfer to a plate. Wipe out pan.

In a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.

Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with poblano mixture and both cheeses. Fold tortillas in half to create quesadillas.

Heat a large drizzle of oil in pan used for poblano over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 3-4 minutes per side. Slice quesadillas into wedges and top with creamy guacamole and salsa fresca.