Tofu & Queso Nacho Crunch Burritos

While rice cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Quarter lime. Dice tomato into ½-inch pieces.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, beef*, Southwest Spice Blend, and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

In the last 2 minutes of cooking, stir in ¼ cup water (½ cup for 4). Cook, stirring occasionally, until beef mixture has thickened slightly. TIP: If there’s excess grease in your pan, carefully pour it out.

While beef cooks, in a small microwave-safe bowl, combine queso blanco with 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-40 seconds. Stir and set aside.

Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (leave remaining chips whole for serving).

Wrap flour tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Fluff rice with a fork; stir in scallion greens and juice from half the lime. Season with salt and pepper.

Lay tortillas on a clean work surface. To the bottom third of each tortilla, add ½ cup scallion-lime rice in a line. Top with ½ cup beef, then with tomato, queso blanco, and crushed chips.

Fold up bottom sides of tortillas over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling, then wrap up with foil. Simply unwrap as you eat!