Wash and dry all produce. Halve and peel onion. Mince until you have 2 TBSP minced onion, then slice rest into 1/4-inch-thick slices. Core and seed bell pepper, then cut into 1/4-inch-thick strips. Finely chop tomato. Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime until you have 1/2 tsp zest, then cut into halves.

Peel kiwi, then cut into small cubes. Add to a medium bowl along with tomato, zest, juice from one lime half, a pinch of scallion greens, and minced onion (you may want to use less onion to taste). Toss to combine. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Pat beef dry with a paper towel. Season all over with Southwest spice blend, salt, and pepper. Add to pan and cook, tossing frequently, to desired doneness, 2-4 minutes. Remove from pan and set aside.

Add bell pepper, sliced onion, scallion whites, and a drizzle of oil to same pan over medium-high heat. Season with salt and pepper. Cook, tossing occasionally, until veggies are starting to char, 5-7 minutes.

Meanwhile, heat a drizzle of oil in another large pan over medium-high heat. Drain and rinse beans, then add to pan. (TIP: If you have any remaining minced onion, add that, too.) Season with salt and pepper. Cook, tossing, until slightly blistered, 3-5 minutes. While beans cook, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Fill tortillas with beef, veggies, and beans. Top with kiwi salsa and sprinkle with any remaining scallion greens. Cut remaining lime half into wedges and serve on the side for squeezing over.