• Wash and dry produce. • Halve, core, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a large pan over medium-high heat. Add plant-based protein and season with salt and pepper. Cook 5-8 minutes, breaking up protein into pieces, until browned and warmed through. Remove from heat; transfer to a small bowl..

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help poblano soften. Use pan used for plant-based protein here.

• While poblano cooks, drain and rinse beans. • Once poblano is softened, stir in scallion whites and 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 has combined and thickened, 2-3 minutes. Once poblano is softened, stir in plant-based protein. Cook through remaining step as instructed.

• Sprinkle bean filling with cheddar and Mexican cheese. 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 bean filling, smoky red pepper crema, and scallion greens. Serve.