• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime.

• Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add plant-based protein* and half the Southwest Spice (you’ll use the rest later). Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes. • Stir in scallion whites and half the Tex-Mex paste (you’ll use the rest later); cook until scallions are softened and mixture is combined, 1-2 minutes more. Season with salt and pepper. Turn off heat. • Transfer filling to a plate. Wipe out pan.

• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Place seam sides down in pan used for filling. TIP: If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish, or a 9-by-13-inch dish for 4 servings.

• In a medium bowl or liquid measuring cup, combine 1/2 cup water (3/4 cup for 4 servings), tomato paste, and remaining Tex-Mex paste and Southwest Spice; stir until smooth. • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.

• While enchiladas bake, in a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Divide enchiladas between plates; top with lime crema and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.