• Core, then cut pepper into 1/2-inch pieces.
• Cut tomato into 1/2-inch pieces.
• Thinly slice green onions.
• Zest, then juice half the lemon (whole lemon for 4 ppl).

• Heat a large non-stick pan over medium-high heat.
• When hot, add chorizo to the dry pan.
• Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.
• Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec.
• Using a slotted spoon, transfer chorizo to a medium bowl.
• Add chipotle sauce. Season with salt and pepper, to taste, then stir to coat chorizo.

• Meanwhile, add tomatoes, peppers, half the lemon juice, half the green onions and 1/2 tbsp (1 tbsp) oil to another medium bowl.
• Season with salt and pepper, then stir to combine.

• Add sour cream, lemon zest and 1 1/2 tbsp (3 tbsp) water to a small bowl.
• Season with salt and pepper, then whisk until smooth.

• Add remaining lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add spinach, then toss to coat.

• Divide dressed spinach between bowls. Top with chorizo, pico de gallo and guacamole.
• Drizzle creamy lemon dressing over top, then sprinkle with cheese and remaining green onions.

If you've opted to get chorizo, cook in the same way the recipe instructs you to cook the beef.**