• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice poblano crosswise into strips.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, stirring, until softened, 5-6 minutes. • TIP: If needed, add a splash of water to help poblano soften.

While poblano cooks, drain and rinse beans. • Once poblano is softened, stir in scallion whites and 2 tsp Southwest Spice (be sure to measure—we sent more). Cook until fragrant, 30 seconds. • Add beans, Tex-Mex paste, and ¼ cup water. Cook, stirring, until filling is combined and thickened, 2-3 minutes. • 4 SERVINGS: Stir in 4 tsp Southwest Spice. Use 1/3 cup water.

• Sprinkle black bean filling with white cheddar and Mexican cheese. Cover pan until cheese melts, 1-2 minutes. Turn off heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with black bean filling, smoky red pepper crema, scallion greens, and as much hot sauce as you like. Serve.