• Wash and dry all produce. • Halve, peel, and thinly slice onion. Quarter lime. • In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings).

• While beans cook, roughly chop cilantro. • In a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.