Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Drain and rinse beans in a colander/strainer.

Place a small pot over medium heat.

Add beans, half the taco seasoning (reserve remaining for vegetables), and a pinch of salt and pepper to hot pot. Stir to combine and bring to a simmer.

Once simmering, add sour cream and coarsely mash until chunky.

If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.

While beans cook, continue recipe.

Stem poblano peppers, seed, and cut into 1/2" 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.

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

Add poblanos (to taste), corn, white portions of green onions, remaining taco seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are tender, 3-5 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine cream cheese, 1/4 tsp. salt, a pinch of pepper, and 6 Tbsp. water. Cover with a damp paper towel.

Microwave covered until heated through, 1-2 minutes.

Carefully remove from microwave. Stir in shredded cheese until melted and combined. Set aside.

Place flatbreads on prepared baking sheet, flat-side up.

Broil under hot broiler until flatbread edges begin to brown, 1-2 minutes.

Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.

Carefully remove from oven.

Plate dish as pictured on front of card, topping flatbreads with mashed beans, vegetables (to taste), then cheese sauce. Garnish with green portions of green onions and crispy jalapeños (to taste). Bon appétit!