Tear cilantro leaves.

Halve lime. Juice half and cut other half into wedges.

Drain and rinse beans.

Halve and peel onion. Cut halves into 1/4" slices.

In a mixing bowl, combine guacamole, sour cream, a pinch of salt, and 1 tsp. lime juice (reserve remaining for filling). Set aside.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until slightly softened, 2-3 minutes.

Add steak strips and fajita seasoning. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.

Stir in beans, 2 tsp. remaining lime juice, half the cilantro (reserve remaining for garnish), and a pinch of salt. Remove from burner. Transfer filling to another mixing bowl. Stir in cheese until melted and combined. Wipe pan clean and reserve.

Place tortillas on a clean work surface. Divide filling evenly among tortillas. Fold tortilla over filling, tucking edge under. Roll tortilla and place seam side down. Repeat with remaining tortillas.

There may be extra filling remaining.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

Working in batches if necessary, add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.

Replenish oil, if necessary. Gently roll flautas to opposite side and cook until browned, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, halving flautas, if desired, and topping with remaining cilantro and guacamole crema. Squeeze lime wedges over to taste. Bon appétit!