In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat a low simmer. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pat steak* dry with paper towels; thinly slice against the grain. In a medium bowl, combine steak, half the Fajita Spice Blend, ½ tsp salt (1 tsp for 4 servings), and pepper. Set aside until ready to use.

Wash and dry produce.

Drain corn and pat dry with paper towels. Quarter lime. Trim and thinly slice scallions, separating whites from greens. Mince whites. Dice tomato into ½-inch pieces.

Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan with a lid if kernels start to pop.

Turn off heat; transfer corn to a second medium bowl and add tomato, scallion whites, and juice from half the lime (whole lime for 4 servings). Stir to combine. Taste and season with salt and pepper if desired.

Set salsa aside until ready to use. Wipe out pan.

While corn cooks, heat a drizzle of oil in a second small pot over medium heat. Add beans and their liquid, remaining Fajita Spice Blend, and a pinch of salt. Bring to a simmer. Cook, stirring occasionally and smashing beans slightly with the back of a wooden spoon, until warmed through, 4-6 minutes.

Remove from heat, cover, and set aside until ready to serve. TIP: Beans will thicken as they sit.

Heat a large drizzle of oil in pan used for corn over high heat. Add steak and cook, stirring occasionally, until browned all over, 2-4 minutes. TIP: Steak will cook a bit more in the quesadillas, so we cooked it to medium rare.

Turn off heat; transfer to a plate. Wash and dry pan.

Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with steak, then fold tortillas in half to create quesadillas.

Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side (work in batches for 4 servings). TIP: Lower heat if tortillas are browning too quickly.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide corn salsa between small bowls. Cut quesadillas into thirds.

Divide quesadillas, rice, and beans between plates in separate sections. Top quesadillas with guacamole, sour cream, scallion greens, and as much hot sauce as you like. Serve with corn salsa and remaining lime wedges on the side.