Bring a medium pot with rice, 2 1/2 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in a pinch of salt, 1 Tbsp. softened salted butter, and 1 tsp. cilantro (to taste; prepared in a later step) until combined. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Drain and rinse beans in a colander/strainer.

Mince cilantro.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.

Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add mixed peppers, half the fiesta seasoning (reserve remaining for chicken), and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-7 minutes.

Add 1 tsp. olive oil, chicken, 1/4 tsp. salt, and remaining fiesta seasoning to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Add beans, enchilada sauce (to taste), and 2 Tbsp. water. Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. Stir often until combined and beans are heated through, 1-2 minutes.

Remove from burner.

While filling cooks, continue recipe.

Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.

Microwave until heated through, 30-60 seconds.

Carefully remove from microwave.

While tortillas microwave, in a mixing bowl, combine slaw mix, dressing (to taste), and a pinch of salt. Kids not a fan of extra heat? Feel free to skip/reduce the dressing. 

Plate dish as pictured on front of card, filling tortillas with filling (to taste), cheese, chipotle crema, avocados, and pepitas. Bon appétit!