• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.

• In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. • Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP bean liquid (you’ll use more beans and bean liquid later). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. • Season with salt and pepper. Turn off heat. Heat a drizzle of oil in a large pan over medium-high heat. Before adding green pepper, add beef; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Cook through step as instructed, leaving beef in pan.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP bean liquid (5 TBSP for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used 1/2 tsp). (For 4, use 2 TBSP butter and 1 tsp salt.) • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.

• Spread tortillas with mashed beans. 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 an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)

• Pour Old El Paso Red Enchilada Sauce over enchiladas to thoroughly coat. (You may not need all the sauce.) Top with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.