Preheat the oven to 400 degrees. Core, seed, and remove the white ribs from the bell peppers, then thinly slice. Chop the cilantro leaves and stems, keeping both separate. Halve, peel, and finely dice 1 cup red onion. Drain and rinse the beans.

Toss the bell peppers on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until soft and slightly charred.

Heat a drizzle of oil in a medium pot over medium heat. Add the diced onion and cook, tossing for 4-5 minutes, until softened. Add the beans, Southwest spice blend, cilantro stems, 1/4 cup water, and hot sauce (to taste) to the pot. Season with salt and pepper. Cover and cook for 10 minutes, then coarsely mash with a fork.

Meanwhile, zest, then halve the lime. In a small bowl, combine the sour cream, a pinch of lime zest and a squeeze of lime juice, to taste. Season with salt and pepper.

Warm the tortillas: Wrap the tortillas in tin foil and place in the oven for 5 minutes to warm.

Assemble the Roasted Pepper Fajitas: Everyone can assemble their own fajitas with the tortillas, beans, roasted bell peppers, citrus sour cream, and cilantro leaves. Enjoy!