Drain and rinse beans in a wire-mesh strainer.

Mince cilantro (no need to stem).

Cut plantains into 1/2” dice.

Halve limes lengthwise. Cut one half into wedges and juice the other half.

Peel and halve shallot. Slice halves into thin strips.

Stem poblano peppers, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

In a mixing bowl, combine shallots, lime juice, and a pinch of salt and pepper. Set aside, at least 5 minutes.

While shallots quick-pickle, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add plantains and poblanos (to taste) to hot pan and stir occasionally until lightly charred, 4-6 minutes.

Add beans, half the cilantro (reserve remaining for garnish), and fajita seasoning. Stir occasionally until beans are warmed through, 1-2 minutes.

Remove from burner. Season with 1/2 tsp. salt and a pinch of pepper.

Wrap tortillas in a damp paper towel and microwave until warmed through, 30-60 seconds.

If tortillas come folded, keep folded.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

Plate dish as pictured on front of card, filling tortillas with filling and garnishing with remaining cilantro, quick-pickled shallots (to taste), sour cream, and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!