Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Stem poblano peppers, core, halve lengthwise, and slice into 1/2” wide strips. Mince garlic. Halve lime. Drain and rinse black beans. Combine liquid egg, rice flour, and half of the Southwest Seasoning in a medium mixing bowl and season with a pinch of salt and pepper. Set aside for step 3. Poblano peppers are a mild fresh chile which, when dried, are called Ancho chiles.

In a medium pan, heat 1 tsp. olive oil over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add black beans, half the enchilada sauce, and the other half of the Southwest Seasoning and cook 5 minutes until warmed through. Transfer to a bowl, cover, and set aside. Wipe pan clean.

Coat poblano peppers completely with batter made in step 1. In a medium pan, heat canola oil over medium-high heat. Oil is ready when a bit of batter dropped into oil bubbles gently. If nothing happens, allow more time to heat. If it pops and bubbles aggressively, turn down the heat. Working in two batches, use a slotted spoon to carefully place battered peppers into oil (laying away from you) and cook for 2 minutes, or until golden brown. Transfer to a paper towel-lined plate.

Wrap tortillas in foil, place on oven rack, and bake 5 minutes. In same pan used for beans, place remaining enchilada sauce over medium heat and warm 5 minutes, or microwave in a bowl for 1 minute.

Place a serving of beans on 2 plates. Evenly distribute fried peppers between all 6 tortillas. Top off with shredded cheese, enchilada sauce, and a squeeze of lime.