In a large skillet, heat the extra virgin olive oil over high heat. Add the chopped russet potato and yellow onion, cooking for 5 minutes until softened. Then, sprinkle in chipotle chili powder, chili powder, garlic powder, and kosher salt. Stir in the chopped poblanos and cook for another 5 minutes; remove from heat and mix in the black beans.

Take one tortilla at a time and microwave for 20 seconds to soften. Layer each tortilla with a generous scoop of smashed avocado, a sprinkle of pepper jack cheese, the sautéed veggie-bean mixture, fresh salsa, and chopped cilantro. Fold the tortilla over the ingredients, then tuck in the sides and roll it up tightly. Repeat with remaining tortillas and fillings.

In a bowl, combine Greek yogurt or sour cream with grated garlic and squeezed lime juice. Season with a pinch of salt, mixing until smooth.

Preheat a skillet over medium heat. Lay 2-3 slices of jalapeños in a line, then sprinkle 1/2 cup of shredded Mexican cheese in a 4-6 inch circle. Place a burrito on top of the cheese. Cook for 3-5 minutes, or until the cheese begins to crisp. Gently wrap the cheese around the burrito using a spatula; continue to cook for another 3-4 minutes until the burrito is crispy all over.

Serve the burritos warm, drizzled with the zesty lime crema and any additional toppings.