Step 1

• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Core, deseed, and dice bell pepper. Trim and thinly slice scallions. Quarter lime.

Step 2

• In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-6 minutes. Transfer to a third small bowl. • Add another drizzle of oil to same pan. Add pork*, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return bell pepper to pan; stir to combine. Turn off heat.

Step 4

• 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 an 8-by-8-inch baking dish (9-by-13inch dish for 4 servings) or an ovenproof pan.

Step 5

• In a bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste and Southwest Spice, and ½ cup water (¾ cup for 4 servings). • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.

Step 6

• Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.