Wash and dry all produce. Thinly slice romaine and scallions. Halve and peel onion. Dice one half; thinly slice the other. Core and seed poblanos, then thinly slice. Roughly chop tomatoes. Chop cilantro. Halve lime.

Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Add beef, breaking it up into pieces. Cook until browned and no longer pink, 6-7 minutes. Toss in Southwest spice blend and Mexican spice blend. Season with salt and pepper. Remove from pan and set aside

Add poblanos and sliced onion to same pan over medium-high heat. Cook, tossing, until softened, 6-7 minutes. (TIP: If you’re having trouble getting the veggies to soften, add a splash of water.) Remove from pan and set aside.

Meanwhile, toss tomatoes, scallions, a squeeze of lime, and cilantro in a medium bowl. Season with salt and pepper. In a large bowl, toss half the romaine, a squeeze of lime, and a large drizzle of olive oil. Season with salt and pepper.

Put refried beans in a small bowl and microwave on high until warmed through, about 1 minute. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, heat beans in a small pan over medium-low heat; wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.

When everything is ready, set up a station for the burritos. Place refried beans, beef, veggies, tomato salsa, remaining romaine, sour cream, and cheddar in individual plates or bowls and invite everyone to wrap their own burritos. Serve with salad on the side.