• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. Zest and quarter lime. Drain beans.

• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Pat pork* dry with paper towels and season all over with half the Fajita Spice Blend (all for 4 servings) and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Add 1 TBSP butter (2 TBSP for 4) to pan; stir until melted, then spoon over pork until coated. • Turn off heat; transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

• While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt; cook, stirring occasionally, until beans are warmed through, 2-3 minutes. • Add roasted sweet potatoes and juice from one lime wedge (juice from two wedges for 4 servings); toss to combine.

• Slice pork crosswise. • Divide sweet potato jumble and pork between plates; top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side. Pork is fully cooked when internal temperature reaches 160°.