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Make Your Own Burrito Bar

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