• Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Drain corn. Peel and mince or grate garlic.

• In a small microwave-safe bowl, combine sliced onion, juice from half the lime, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. Cover bowl tightly with plastic wrap and microwave until onion is bright pink, 30 seconds. Set aside to pickle, tossing occasionally, until ready to serve.

• In a second small bowl, combine Tex Mex paste, ketchup, half the cornstarch (all for 4 servings), half the Southwest Spice (you’ll use the rest in the next step), and 1 TBSP water (2 TBSP for 4).

• In a medium bowl (use a large bowl for 4 servings), combine coleslaw mix, mayonnaise, sour cream, lime zest, half the corn (all for 4), remaining Southwest Spice, juice from remaining lime, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Season generously with salt and pepper.

• Halve and toast buns. • While buns toast, heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and a pinch of salt; cook, stirring, until softened and translucent, 3-5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in beans and their liquid and sauce. Using the back of a wooden spoon or spatula, roughly mash beans. (TIP: Leave some beans whole for texture!) Cook until beans are warmed through and sauce has thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

• Divide toasted buns between plates; fill with as much filling and pickled onion (draining first) as you like. (TIP: You may have some filling leftover—serve on the side, with tortilla chips if you have some on hand!) Serve messy janes with slaw on the side.