• Wash and dry produce. • Finely dice tomato. Trim and finely dice radishes. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Drain and rinse beans. Trim and discard root end from lettuce; separate leaves.

• In a medium bowl, combine tomato, radishes, scallion greens, half the cilantro, and 1 tsp vinegar (2 tsp for 4 servings). (Reserve remaining vinegar for another use.) Season generously with salt and pepper. **Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef* or turkey*; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

• Heat 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add green pepper, scallion whites, and a big pinch of salt. Cook, stirring occasionally, until softened, 3-4 minutes. • Stir in beans, Tex-Mex paste, and 2 TBSP water (4 TBSP for 4). Cook until beans are warmed through and water has absorbed, 2-3 minutes. • Stir in Mexican cheese blend until melted (save the Monterey Jack for serving). **Use pan used for beef or turkey here. Add beef or turkey to filling along with Mexican cheese blend.**

• Divide lettuce leaves between plates. Fill with bean filling. Top with salsa, sour cream, guacamole, Monterey Jack, and remaining cilantro. Serve. ***Turkey is fully cooked when internal temperature reaches 165°.***