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 lengthwise. Grate the gouda on the large side of a box grater. Halve the tomatoes. Roughly chop the cilantro leaves and stems. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). In a bowl, combine the halved tomatoes, chopped cilantro, sliced white bottoms of the scallions, and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. Stir to combine. In a separate bowl, combine the sour cream and guacamole. 

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 11 to 13 minutes, or until lightly browned and softened. Leaving the oven on, remove from the oven. Evenly top with the juice of the remaining lime wedges. Carefully stir to coat.

Meanwhile, in a medium pot, combine the beans (including the liquid) 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 spoon), mash until about half the beans are broken down. Cook, stirring frequently, 4 to 5 minutes, or until the beans are thickened. Turn off the heat. Stir in the grated gouda; taste, then season with salt and pepper if desired. Cover to keep warm.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high. Add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sugar, tomato paste, and as much of the remaining chile paste as you'd like. Cook, stirring constantly, 1 to 2 minutes, or until combined. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is heated through and the sauce is slightly thickened. Turn off the heat.

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. Serve the warmed tortillas with the glazed pork, creamy guacamole, cheesy beans, tomato salsa, and finished vegetables. Top the beans with the pepitas. Garnish the fajitas with the sliced green tops of the scallions. Enjoy!