• Wash and dry produce. • Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens. **Pat chicken dry with paper towels. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes.**

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook, stirring, until softened, 5-6 minutes. TIP: If needed, add a splash of water to help green pepper soften. **Add green pepper to pan with chicken or beef (skip the oil); cook through this step as instructed.**

• While green pepper cooks, drain and rinse beans. • Once green pepper is softened, stir in scallion whites and 2 tsp Southwest Spice Blend (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.