• Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Halve, peel, and thinly slice half the onion (all for 4 servings).

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help pepper soften.

• While veggies cook, drain and rinse beans. • Once veggies are softened, stir in 2 tsp Southwest Spice Blend (4 tsp for 4 servings). (Be sure to measure the Southwest Spice Blend; we sent more.) Cook until fragrant, 30 seconds. • Add beans, Tex-Mex paste, and 1/4 cup water (1⁄3 cup for 4). Cook, stirring, until filling is combined and thickened, 2-3 minutes. Once Southwest Spice Blend is fragrant, add another drizzle of oil to pan. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the remainder of this step as instructed.

• Sprinkle black bean filling with white cheddar and Mexican cheese blend. Cover pan until cheese melts, 1-2 minutes. Turn off heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with black bean filling and smoky red pepper crema. Serve. Ground Beef is fully cooked when internal temperature reaches 160°.