• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice green pepper. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili. • Drain beans over a small bowl, reserving liquid.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until just softened, 3-4 minutes. **Once green pepper is softened, add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.**

• Reserve 1⁄2 tsp Southwest Spice Blend (1 tsp for 4 servings) in a second small bowl for step 6. • Once green pepper is softened, add tomato, scallion whites, half the beans, remaining Southwest Spice Blend, 2 TBSP reserved bean liquid (you’ll use the remaining beans and more bean liquid in the next step) to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper. **Cook through this step as instructed, adding ingredients to pan with green pepper and beef or turkey.**

• Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP reserved bean liquid (1⁄3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.

• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place, seam sides down, in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, use a 9-by-13-inch baking dish or two smaller ones.) • Top with enough salsa to generously coat (you may have some left over). Sprinkle with Monterey Jack. • Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.

• While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.