Name: Ken Ken Sushi Asian Cuisines Mexican Roll Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each large flour tortillas; 2 cups shredded cheddar or Mexican blend cheese; 2 tbs vegetable oil (for pan-searing); 1 cups ground beef (or ground turkey); 1 cups black beans, drained and rinsed; 0.5 cups onion, finely chopped; 1 tsp minced garlic; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs tomato paste; 3 tbs water; 0.5 cups ripe tomato, seeded and diced; 0.25 cups fresh cilantro, chopped; 2 stalks green onion, thinly sliced; 1 tbs fresh lime juice; 0.5 each jalapeño, seeded and minced (optional); 0.25 tsp salt; 0.5 cups sour cream or Mexican crema; 0.5 cups salsa verde or red salsa; 2 tbs pickled jalapeños (optional)

Method

Filling - Protein & Beans

Cook aromatics and protein

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil. When shimmering, add the chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey) and cook, breaking up with a spoon, until browned and no longer pink, about 5–7 minutes.

Season and simmer

Drain excess fat if needed, leaving about 1 tablespoon in the pan. Stir in chili powder, cumin, smoked paprika, ½ teaspoon salt, and 1/4 teaspoon black pepper. Add the tomato paste and 3 tablespoons water, stir to combine and scrape any browned bits from the pan. Add the rinsed black beans and fold to combine. Reduce heat to low and simmer 2–3 minutes until thick and saucy. Taste and adjust salt/seasoning.

Fresh Toppings & Salsa

While filling simmers, make a quick pico: in a small bowl combine the diced tomato, chopped cilantro, sliced green onion, minced jalapeño (if using), lime juice and 1/4 teaspoon salt. Stir and set aside to let flavors meld.

Tortillas & Assembly

Warm tortillas

Warm each tortilla for pliability: either heat in a dry skillet 15–20 seconds per side over medium-high heat or wrap stack in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Assemble the roll

Lay one warm tortilla flat. Spoon about 1/4 of the beef-and-bean filling in a line down the center (about 1/2 cup). Top with 1/2 cup shredded cheese, 2 tablespoons sour cream, 2 tablespoons salsa, and 2 tablespoons of the fresh pico. Add pickled jalapeños if desired. Fold in the sides and then roll tightly from the bottom to form a compact burrito-style roll. Repeat with remaining tortillas and fillings.

Pan-sear (optional crunchy finish)

Wipe skillet clean and heat remaining 1 tablespoon oil over medium. Place each assembled roll seam-side down in the skillet and press gently with a spatula. Cook 2–3 minutes per side until golden brown and crisp and cheese inside has melted. Transfer to a plate and let rest 1 minute before cutting.

Sauces & Extras

Serve the Mexican Rolls whole or halved with extra salsa and sour cream on the side. Garnish with additional cilantro and a lime wedge if desired.