Make Your Own Burrito Bar

• 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

1. Heat 2 nonstick skillets over medium high heat.
2. In the first, add 2 tablespoons oil, jalapeno, garlic and onion for black beans.
3. Saute 2 or 3 minutes, add beans and seasonings and cayenne pepper sauce.
4. Reduce heat to low and simmer.
5. In the second skillet, add oil and chicken.
6. Season chicken with chili powder and salt and lightly brown the meat, 2 to 3 minutes.
7. Add garlic, red peppers and chorizo and saute 5 to 6 minutes, then reduce heat to low.
8. For salsa, heat a skillet over high heat.
9. Add whole tomatoes and a seeded jalapeno, skin side down, and the thick slices of onion.
10. Allow the tomatoes, pepper and onion to char on all sides.
11. Add blackened tomatoes, pepper and onions to a food processor.
12. Pulse grind the salsa with mint and cilantro leaves.
13. Season salsa with coarse salt.
14. Char and soften tortillas by holding them over hot burner 15 seconds on each side.
15. 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.
16. Pile tortillas near stove and line up your toppings.
17. Serve fillings out of the pans you cooked them in.
18. Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped.
19. Serve with burritos.
20. Yield: 2 1/2 cups

vegetable, jalapeno, garlic, onion, black beans, cilantro, ground cumin, cayenne pepper, salt, vegetable, chicken breast tenders, dark chili powder, salt, garlic, red bell pepper, chorizo, flour tortillas, salsa, cheese, white smoked cheddar, scallions, heart romaine lettuce, green onion, tomatoes, pepper, onion, mint leaves, handful cilantro, salt, sour cream, lime, scallions, cilantro

Taken from www.foodnetwork.com/recipes/rachael-ray/make-your-own-burrito-bar-recipe.html (may not work)