• Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Halve, peel, and thinly slice half the onion (all for 4 servings).

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help pepper soften.

• While veggies cook, drain and rinse beans. • Once veggies are softened, stir in 2 tsp Southwest Spice (4 tsp for 4 servings). (Be sure to measure the Southwest Spice; we sent more.) Cook until fragrant, 30 seconds. • Add beans, Tex-Mex paste, and 1/4 cup water (1⁄3 cup for 4). Cook, stirring, until filling is combined and thickened, 2-3 minutes. Once veggies are softened, add another drizzle of oil to pan; add beef or organic beef and season with 2 tsp Southwest Spice (4 tsp for 4 servings), salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through remainder of this step as instructed.

• Sprinkle black bean filling with white cheddar and Mexican cheese blend. Cover pan until cheese melts, 1-2 minutes. Turn off heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with black bean filling and smoky red pepper crema. Serve. Ground Beef is fully cooked when internal temperature reaches 160°.