• Wash and dry produce. • Cut lime into wedges. Halve, peel, and thinly slice onion. Core, deseed, and cut green pepper into ½-inch pieces. Drain beans over a small bowl, reserving liquid.

• 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.

• 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 with plenty of 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.) Serve with lime wedges.