Cut lime into wedges.

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

Halve poblano pepper lengthwise, seed, and slice into 1/4” wide strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onion and poblano to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

Stir in half the taco seasoning (reserve remaining for ground beef) and 1 Tbsp. water until combined.

Remove vegetables to a plate and tent with foil. Keep pan over medium heat.

Add ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Carefully, drain fat from pan. Return to burner and stir in remaining taco seasoning, chipotle seasoning, salsa, and 5 oz. black beans. Cook until heated through, 3-5 minutes.

Season with a pinch of salt and pepper. Remove from burner.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

Plate dish as pictured on front of card, filling tortillas with ground beef, vegetables, and cilantro sauce. Squeeze lime wedges over tacos to taste. Bon appétit!