Cheesy Black Bean Enchiladas

Melt 2 TBSP butter in a small pot over medium-high heat. Add tomato paste and half the Southwest Spice. Cook until fragrant, 1 minute. Stir in ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. In a separate small bowl, combine jalapeño, juice from lime, ½ tsp sugar, and salt.

Add black beans and their liquid, ¼ tsp Chipotle Powder (we sent more), remaining Southwest Spice, and a pinch of salt to same pot. Cook on high, stirring occasionally, until thickened, 8-10 minutes. Remove from heat. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion. Cook, stirring, until browned and softened, 10-12 minutes. (TIP: If veggies brown too quickly, stir in a splash of water.) Add scallion whites and cumin. Cook until fragrant, about 1 minute. Remove from heat. Season with salt and pepper.

Place tortillas on a work surface. Divide beans and veggies among the center of tortillas. Tightly roll tortillas around filling, then place seam sides down in a baking dish. Top with sauce and cheese. Bake on top rack of oven until cheese has melted, about 2 minutes.