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Ingredients

• 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, preferred brand Cabot
• 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

Description

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…

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