Finely dice tomato. Trim and thinly slice scallions. Halve lime. Halve, peel, and thinly slice onion. Core, deseed, and cut green pepper into ½-inch pieces. Drain beans over a small bowl, reserving liquid.

In a separate small bowl, combine tomato, scallions, a big squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until just softened, 5-6 minutes.

Add Southwest Spice Blend and half the beans (you’ll use the rest in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. Remove from heat.

Add beef* to pan along with onion and green pepper; cook, breaking up meat into pieces, until beef is cooked through and veggies are softened, 4-6 minutes. Cook through the rest of the step as instructed.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes.

Add ¼ cup reserved bean liquid (½ cup for 4 servings). Simmer until warmed through, 1-2 minutes.

Reduce heat to low and stir in 1 TBSP butter until melted.

Remove pot from heat; mash beans until mostly smooth. Season generously with salt and pepper.

Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla, then sprinkle with pepper jack.

Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on a plate or work surface.

Wash out pan.

Heat a large drizzle of oil in same pan over medium-high heat. Add flautas, seam sides down. Cook, turning carefully so they stay intact, until golden brown and crispy, 1-2 minutes per side. TIP: Work in batches if necessary and watch carefully to avoid burning.

Divide flautas between plates and top with guacamole, pico de gallo, and sour cream. (Alternatively, serve with toppings on the side for dipping.) Cut remaining lime half into wedges and serve on the side.