Wash and dry produce.

Dice tomato into ¼-inch pieces. Halve, peel, and finely dice onion. Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Drain half the beans (all for 4 servings), discarding liquid.

In a small bowl, combine tomato, 2 TBSP onion (4 TBSP for 4 servings), juice from one lime wedge (two wedges for 4), a pinch of Mexican Spice Blend, a pinch of salt and pepper, and as much jalapeño as you like. Set aside until ready to use in Step 5.

Place drained beans in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.)

Stir in flour, stock concentrate, lime zest, remaining onion, remaining Mexican Spice Blend, and ¼ cup water (½ cup for 4) until thoroughly combined. Season with ½ tsp salt (1 tsp for 4) and pepper.

Divide bean mixture into two mounds (four mounds for 4).

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, transfer bean-mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until golden brown and crisp, 4-6 minutes per side. TIP: It’s OK if patties fall apart; you can push them back together when you assemble the wraps. Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil before each batch.

Turn off heat; transfer to a plate. Wipe out pan.

While pan cools, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Spread a thin layer of queso in the center of each tortilla (about the same size as a bean patty). Top queso with a bean patty, 3-4 tortilla chips, and as much pico de gallo as you like. Wrap bean patty in tortilla by gently folding and pleating the edges over the patty.

Heat a drizzle of oil in pan used for patties over medium heat. Add wraps, seam sides down; cook until sealed and crisp, 1-2 minutes per side. TIP: Work in batches if necessary, adding more oil between batches.

In a second small bowl, combine guacamole and sour cream.

Cut wraps in half.

Divide wraps between plates along with remaining tortilla chips. Serve with creamy guacamole, remaining lime wedges, and any remaining pico de gallo on the side.