Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and thinly slice the onions. Drain and rinse the beans. Core, seed, and dice the tomatoes. Thinly slice the romaine lettuce. Hint: If your romaine looks like it has suffered from a bit of wear and tear, peel off and discard the outer leaves. Place in a bowl of water and it'll perk right up!

Heat a large drizzle of oil in a large pan over high heat. Add the beef to the pan. Cook, breaking up the meat into pieces, until browned. Season with salt and pepper. Remove from pan and set aside.

Sauté the veggies: Add the onions and a large drizzle of oil to the pan. Cook, tossing, for 6-7 minutes, until softened and slightly charred. Add the southwest seasoning to the pan. Season with salt and pepper.

In a medium bowl, mash the beans with a fork or potato masher until almost smooth. Add the beef and beans to the pan. Stir to combine. Stir in the crushed tomatoes, and season with salt and pepper. Bring to a simmer, then remove pan from heat. If your kids don’t like spiciness, set aside half the filling before stirring in as much chipotle powder as you can handle.

Fill each tortilla with the beef mixture, then fold in the sides and roll up. Place each rolled burrito into a large baking dish (you may need two). Sprinkle with the cheddar cheese. Place in the oven for about 5 minutes, until cheese is melted.

Make the lime crema and toss the salad: While the burritos bake, zest and cut the lime into wedges. In a small bowl, combine the sour cream, lime zest, and a squeeze of lime juice. In a large bowl, toss the romaine lettuce and tomatoes with a squeeze of lime and a drizzle of oil. Season both to taste with salt and pepper. Serve.