Wash and dry produce.

Finely dice tomato. Halve, peel, and finely dice onion. Roughly chop cilantro. Zest and quarter lime. Drain and rinse beans.

In a small bowl, combine tomato, cilantro, 2 TBSP diced onion, and a squeeze of lime juice (4 TBSP diced onion and a big squeeze of lime juice for 4 servings). Season with salt and pepper.

Place yogurt in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and a pinch of salt. Cook, stirring occasionally, until onion is browned and softened, 1-2 minutes.

Add beans, half the Southwest Spice Blend, ¼ cup water, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper (use all the Southwest Spice Blend and ½ cup water for 4). Bring to a simmer and cook until liquid has mostly evaporated, 3-5 minutes.

Remove from heat. Using a potato masher or fork, mash beans until mostly smooth.

In a large bowl, whisk together honey, lime zest, juice from two lime wedges (four wedges for 4 servings), a drizzle of olive oil, salt, and pepper.

Lay tortillas on a clean work surface. Using a slotted spoon, place ½ cup bean filling on bottom third of each tortilla (you’ll have some filling left over—save for serving); sprinkle with cheddar. Top with 2 TBSP pico de gallo.

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

Heat a large pan over medium heat. Place burritos, seam sides down, in pan. Press down with a spatula until golden brown, 1-2 minutes. Repeat until golden brown and crisp on all sides. TIP: Lower heat if tortillas are browning too quickly!

Add mixed greens and any remaining pico de gallo to bowl with lime vinaigrette; toss to coat.

Halve burritos.

Divide burritos and any remaining bean filling between plates. Serve with yogurt drizzle and any remaining lime wedges on the side.