Chipotle Chicken Fajitas

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Grate the monterey jack on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a bowl. Evenly top with the juice of 2 lime wedges; season with salt and pepper.

In a small pot, combine the beans (including the liquid), half the spice blend, and up to half the chile paste, depending on how spicy you'd like the dish to be. Heat to boiling on high, stirring occasionally. Once boiling, using a potato masher (or the back of a wooden 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 juice of the remaining lime wedges and the crème fraîche; season with salt and pepper. Cover to keep warm.

Meanwhile, line a sheet pan with foil. Place the sliced onion and sliced pepper 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 and evenly top with half the grated 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 chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the remaining chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, seasoned sour cream, finished vegetables, seasoned avocado, and cooked beans. Top the beans with the remaining grated monterey jack. Enjoy!