Grilled Salmon Fajitas with Black Beans and Spicy Swiss Chard

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1 tablespoon chipotle peppers

1 tablespoon chopped garlic

1 teaspoon cumin seed, toasted and ground

1 teaspoon coriander seed, toasted

3 ounces plus 1-ounce canola oil

2 (6-ounce) salmon fillets, cut thick

1/2 cup red onion, sliced thin

1/2 cup red bell pepper

1 bunch scallions, sliced lengthwise

Salt, to taste

Pepper, to taste

1 cup fresh cilantro, chopped and packed

Spicy Chard:

1 tablespoon extra virgin olive oil

2 cup loose chard, chopped

1 teaspoon garlic

1 teaspoon green hot pepper sauce

1 teapoon jalepeno, deviened, deseeded and roasted

Black beans:

1 (8-ounce) can, cooked black beans, drained

1 large red bell pepper, roasted and diced

1 large red onion, peeled and diced

1 tablespoon chili powder, mild

1 tablespoon butter

2 (10-inch) light flour tortillas

5 lime wedges

4 tablespoons sour cream