Wash and dry all produce. Halve one lime; cut other into wedges. Peel, halve, and dice onion. Halve and mince jalapeño, removing ribs and seeds first for less heat. Dice tomatoes. Set aside 1/2 tsp Southwest spice in a small bowl (we’ll use the rest in step 3).

Heat 2 TBSP oil in a large pan over medium heat. Add half the onion and half the jalapeño (use less to taste). Cook, tossing, until slightly softened, about 2 minutes.

Add pulled pork, remaining Southwest spice, and 1/2 cup water to pan, breaking up meat with a wooden spoon. Cook, stirring, until combined and warmed through, about 3 minutes.

Drain and rinse beans from containers. Place in a medium bowl along with tomatoes and remaining onion and jalapeño (to taste). Squeeze in juice from 2 lime halves. Season generously with salt and pepper. Toss to combine.

Wrap tortillas in a damp paper towel and microwave on high until warm and soft, about 30 seconds. Meanwhile, add sour cream to small bowl with reserved 1/2 tsp Southwest spice and stir to combine.

Divide pulled pork between tortillas, then sprinkle each with cheddar. Divide tacos between plates, then add salsa to the side. Serve with sour cream for dolloping and lime wedges for squeezing over. TIP: Break out the hot sauce if you like it spicy.