Wash and dry produce.

Halve, peel, and thinly slice half the onion (all for 4 servings). Quarter lime.

In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes.

Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes.

Using a potato masher or fork, mash beans until mostly smooth.

Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Use pan used for beef here.

While beans cook, roughly chop cilantro.

In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

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

Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.

Fill tortillas with beef.