Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes, half the Enchilada Spice Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 unlined baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While sweet potatoes roast, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Finely chop cilantro. Zest lime, then juice half (juice whole lime for 4 ppl).

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear steaks until golden-brown, 2-3 min per side. Remove the pan from heat and transfer steaks to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 4-6 min.** Transfer steaks to a cutting board to rest, 2-3 min.

While steaks roast, heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Stir in half the garlic, then season with salt, pepper and remaining Enchilada Spice Blend. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.

While veggies cook, add sour cream, half the cilantro, lime juice, lime zest and remaining garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Thinly slice steaks. Arrange sweet potato rounds on plates in a single layer. Top with onions and peppers, cheese, then steaks. Dollop cilantro-lime crema over top, then sprinkle with remaining cilantro. Serve lime wedges alongside.