First, set the jalapenos to roast over the flame of your stove, turning every few minutes, using tongs, until they are entirely blackened. Then put them directly into a brown paper lunch bag and close the bag, allowing them to sweat for 20-30 minutes.
Boil water for stock. Meanwhile, add 1 tbsp oil to a hot fry pan and then cook the chorizo, breaking it up as you stir. When cooked and barely browned, move the chorizo to bowl, cover, and keep it aside.
In the same pan, heat 1 tbsp oil and add the diced onions. When they begin to brown, add the garlic. When they are golden brown, add the beans. Fry about 5 minutes, scraping up any bits, and mashing some of the beans as you continue to fry. Add the salsa and cook another 5 minutes, ensuring at least half the beans are mashed (more if your son - like ours - doesn't like the consistency of beans, but will eat mashed beans).
Add the cooked chorizo and stock and stir to combine.
Cook for another 5-10 minutes over low heat to combine flavors.
Meanwhile, peel the charred skin off the jalapenos (perhaps using gloves so you don’t later regret rubbing your eye), and grill or fry the onions using the remaining oil.
Serve the beans/chorizo hot, topped with the grated cheese, roasted jalapenos and roasted onions, and accompanied with your favorite tortillas and hot sauce.
Notes
Spanish Dry Chorizo works in a pinch.
You can use a mix of beans if it's what you have on hand.