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

Directions

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.

Ingredients

Green Onion Sour Cream:
2 cups sour cream
1 lime, juiced and zested
3 scallions, sliced
2 tablespoons cilantro leaves, a handful, optional - parsley can be
substituted

Directions

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