• Wash and dry produce. • Finely dice tomato. Trim and finely dice radishes. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Drain and rinse beans. Trim and discard root end from lettuce; separate leaves.

• In a medium bowl, combine tomato, radishes, scallion greens, half the cilantro, and 1 tsp vinegar (2 tsp for 4 servings). Season generously with salt and pepper.

• Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add green pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened, 3-4 minutes. • Stir in beans, Tex-Mex paste, and 2 TBSP water (4 TBSP for 4). Cook until beans are warmed through and water has absorbed, 2-3 minutes. • Stir in Mexican cheese blend until melted (save the Monterey Jack for serving).

• Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream, guacamole, Monterey Jack, and remaining cilantro. Serve.