• Wash and dry produce. • Core, deseed, and dice green pepper. Quarter lime.

• In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. • Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. • Turn off heat; cover to keep warm.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• In a small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.

• Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper, Mexican cheese blend, and Monterey Jack. • Fold tortillas in half to create quesadillas.

• Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side. • Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and pico de gallo. Serve with remaining lime wedges.