• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain beans. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; separate leaves.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until slightly softened and fragrant, 30-60 seconds. • Stir in beans, garlic powder, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a big pinch of salt and pepper. Bring to a boil, then reduce heat to low and cook until thickened, 7-8 minutes.

• Meanwhile, pat tilapia* dry with paper towels; rub with Blackening Spice and season with salt. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add tilapia and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.

• In a small bowl, combine sour cream, half the chili sauce (all for 4 servings), juice from half the lemon, and as much lemon zest as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once beans are done, remove from heat; stir in juice from one lemon wedge (two wedges for 4 servings). • Cut tilapia into 12-16 pieces.

• Divide lettuce leaves between plates; fill with tilapia and as many beans as you like. Sprinkle with scallion greens and drizzle with crema. • Serve with any remaining lemon wedges and any remaining beans on the side. ***Tilapia is fully cooked when internal temperature reaches 145°.***