Wash and dry produce. 

Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Quarter lime. Trim, halve, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain and rinse beans.

In a small bowl, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and pepper. Set aside until ready to serve.

Pat pork* dry with paper towels; thinly slice crosswise into strips.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sliced onion; season with salt, pepper, and as much cumin as you like (we used ½ tsp; 1 tsp for 4 servings). Cook, stirring occasionally, until pork is cooked through and onion has softened, 4-6 minutes.

While pork and onion cook, heat a large drizzle of oil in a small pot over medium-high heat. Add minced onion, Fajita Spice Blend, and a pinch of salt; cook, stirring constantly, until fragrant, 30 seconds.

Stir in beans and ⅓ cup water (⅔ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Using a potato masher, mash about half the beans. Cook, stirring occasionally, until creamy and thickened, 3-5 minutes. Taste and season with salt and pepper if desired.

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with smashed beans, pork and onion, and pico de gallo. Sprinkle with scallion greens and serve with remaining lime wedges on the side.