Wash and dry produce.

Core, deseed, and dice green pepper. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime (for 4 servings, zest one lime and quarter both).

In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium.

Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more.

Turn off heat; cover to keep warm.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.

Stir in scallion whites and cook until softened, 1 minute more.

Turn off heat; transfer to a medium bowl. Wipe out pan.

While veggies cook, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper.

In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.

Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper mixture, Mexican cheese blend, and Monterey Jack.

Fold tortillas in half to create quesadillas.

Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side.

Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and salsa fresca. Serve with remaining lime wedges on the side.