• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and thinly slice bell peppers into strips. Finely dice tomatoes. Trim and thinly slice scallions, separating whites from greens.

• Reserve 1 tsp Southwest Spice Blend (2 tsp for 8 servings) in a small bowl. • Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers, scallion whites, and remaining Southwest Spice Blend; cook, stirring occasionally, until veggies are slightly charred and softened, 3-4 minutes.

• Add tomatoes and 1⁄4 cup water (1⁄2 cup for 8 servings) to pan with veggies. Cook, stirring, until warmed through, 2-3 minutes. Season with salt and pepper.

• Spread tortillas with refried black beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13-inch baking dishes for 8 servings). • Pour salsa over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend. • Bake on top rack until salsa is bubbly and cheese is melted and browned, 3-5 minutes.

• While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Drizzle enchiladas with crema and sprinkle with scallion greens. Divide between plates and serve.