Burrito Bar

Black Bean Filling:
1 tablespoon vegetable or olive oil,
1 turn of the pan 1 jalapeno, seeded and chopped
2 cloves garlic,
chopped 1 medium onion, chopped
2 cans black beans, drained
2 tablespoons chopped cilantro,
a palm full 1 teaspoon ground cumin, eyeball it in your palm
1 teaspoon cayenne pepper sauce
Coarse salt

Chicken and Chorizo Filling:
1 tablespoon vegetable or olive oil, 1 turn of the pan
3/4 pound boneless chicken breast tenders, diced
1 teaspoon dark chili powder
Coarse salt, to your taste
2 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1/2 pound chorizo, casing removed and diced
12 burrito size flour tortillas

Toppings:
2 cups roasted salsa, see below
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups white smoked cheddar, shredded
4 to 6 scallions, chopped
1 heart romaine lettuce, chopped
Green Onion Sour Cream, recipe follows

Roasted Salsa:
4 plum tomatoes
1 jalapeno pepper
1 small onion, peeled and cut across into 3 thick slices
3 or 4 sprigs fresh mint leaves
Handful cilantro leaves
Coarse salt

Heat 2 nonstick skillets over medium high heat. In the first, add 2 tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2 or 3 minutes, add beans and seasonings and cayenne pepper sauce. Reduce heat to low and simmer.

In the second skillet, add oil and chicken. Season chicken with chili powder and salt and lightly brown the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and saute 5 to 6 minutes, then reduce heat to low.

For salsa, heat a skillet over high heat. Add whole tomatoes and a seeded jalapeno, skin side down, and the thick slices of onion. Allow the tomatoes, pepper and onion to char on all sides. Add blackened tomatoes, pepper and onions to a food processor. Pulse grind the salsa with mint and cilantro leaves. Season salsa with coarse salt. Char and soften tortillas by holding them over hot burner 15 seconds on each side.

If you do not have gas burners, heat your dry skillet you used for salsa and cook tortillas 1 at a time in the pan 15 seconds on each side. Pile tortillas near stove and line up your toppings. Serve fillings out of the pans you cooked them in.

Green Onion Sour Cream:
2 cups sour cream 1 lime, juiced and zested
3 scallions, sliced
2 tablespoons cilantro leaves

Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped. Serve with burritos. Yield: 2 1/2 cups