Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Season with salt and pepper. In a bowl, combine the sugar, 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the chile paste, depending on how spicy you'd like the dish to be.

In a medium pot, combine the beans (including the liquid), half the spice blend, and as much of the remaining chile paste as you'd like. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a spoon), mash until about half the beans are broken down. Continue to cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the crème fraîche; season with salt and pepper. Cover to keep warm.

Meanwhile, line a sheet pan with foil. Place the sliced onion(s) and sliced pepper(s) on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with half the monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the steaks, 1 to 2 minutes for medium-rare (125°F), or until the steaks are coated and cooked to your desired degree of doneness.* Transfer to a cutting board. Let rest 5 minutes, then thinly slice crosswise against the grain. Season the sour cream with salt and pepper. Serve the warmed tortillas with the sliced steaks, seasoned sour cream, finished vegetables, seasoned avocado(s), and refried beans. Top the beans with the remaining monterey jack. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.