• Wash and dry produce. • Halve, deseed, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens. **Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.**

• 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. **Add poblano to pan with beef (skip the oil); cook through step as instructed.**

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

• Sprinkle bean filling with cheddar and Mexican cheese blend. 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 bean filling, smoky red pepper crema, and scallion greens. Serve.