Poke tortillas with a fork all over, 10 times for each tortilla.

Place tortillas on prepared baking sheet and evenly top with 1 tsp. olive oil. Massage oil into tortillas and spread into a single layer.

Toast in hot oven until browned and crispy, 5-7 minutes.

Carefully remove from oven.

While tortillas toast, continue recipe.

Drain and rinse beans in a colander/strainer.

Trim radish, halve, and slice into thin half-moons.

Halve lime. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine radish, half the green portions of green onions (reserve remaining for garnish), 2 tsp. lime juice (reserve remaining for beans), and a pinch of salt. Set aside.

Pat shrimp dry. Season all over with citrus mojo rub and a pinch of salt.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

While shrimp cook, continue recipe.

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

Add white portions of green onions, beans, 2 Tbsp. water, and 1/4 tsp. salt to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until beans are heated through, 2-3 minutes.

Remove from burner.

Transfer beans to bowl of food processor. Add fiesta seasoning, softened butter, and 1 tsp. lime juice.

Pulse food processor until mixture is thoroughly combined, smooth, and spreadable like peanut butter. If you don't have a food processor or blender, you can gently mash the beans with the back of a spoon. They will be chunky, but just as delicious.

Plate dish as pictured on front of card, topping tortillas evenly with beans, shrimp, salsa (to taste), sour cream, radish mixture, and cheese. Garnish with remaining green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!