• Adjust rack to middle position and preheat oven to 425 degrees. • Drain pineapple, reserving juice in a medium bowl (you’ll use the pineapple in the next step). Stir Southwest Spice, Tex-Mex paste, tomato paste, and 2 TBSP water (4 TBSP for 4 servings) into juice. • Drain and rinse beans; add to bowl with spice mixture. Stir in pulled pork*, breaking meat into smaller pieces with a fork. Season generously with salt and pepper. • Transfer pork and bean filling to aluminum tray (divide between both trays for 4). • Bake on middle rack until warmed through, 15-18 minutes.

• Meanwhile, wash and dry all produce. • Pick cilantro leaves from stems; tear leaves. Quarter lime. • In a small bowl, combine pineapple, torn cilantro, and juice from half the lime. Season with salt and pepper.

• When pork and bean filling has 5 minutes left in the oven, wrap tortillas in aluminum foil. • Transfer to oven until warmed, 3-5 minutes.

• If pork and bean filling is not saucy enough, stir in another 1-2 TBSP water per tray. • Divide tortillas between plates; fill with as much pork and bean filling as you like. Top with sour cream and pineapple salsa. Serve with remaining lime wedges on the side.