Keenan Recipe
Make Keenan Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chorizo & Bean Filling
Charred Pepper & Tomato Salsa
Assembly & Garnish
Method
Chorizo & Bean Filling
- 1
Cook aromatics
Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When hot, add the diced yellow onion and sauté 3–4 minutes until translucent and slightly softened.
- 2
- 3
Add garlic and spices
Stir in the minced garlic, smoked paprika, and ground cumin. Cook 30–45 seconds until fragrant, taking care not to burn the garlic.
- 4
Incorporate beans and finish
Add the cooked white beans to the skillet and stir to combine. Cook 2–3 minutes until warmed through. Remove from heat and stir in the chopped cilantro, 1 tablespoon lime juice, kosher salt, and black pepper. Taste and adjust seasoning as needed. Keep warm.
Charred Pepper & Tomato Salsa
- 5
Char vegetables
Set a gas burner to medium-high or preheat a cast-iron skillet until very hot. Place the red bell pepper, jalapeño, and roma tomatoes directly on the flame or skillet and char, turning occasionally, until skins are blackened and blistered all over (about 6–10 minutes). Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skins.
- 6
Peel and chop
When cool enough to handle, peel the skins from the tomatoes and red pepper (peeling the jalapeño is optional). Remove seeds from the red pepper and jalapeño if you want milder heat. Roughly chop the charred tomatoes, red pepper, and jalapeño, then transfer to a mixing bowl.
- 7
Assembly & Garnish
- 8
Warm tortillas
Warm the small flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable.
- 9
Assemble Keenan
Place a warmed tortilla on a plate. Spoon about 3 tablespoons of the chorizo & bean filling onto the center of the tortilla. Sprinkle roughly 2 tablespoons of shredded cheese over the hot filling so it melts slightly. Top with 1–2 tablespoons of the charred pepper & tomato salsa.
- 10
Garnish and serve
Add a dollop (about 1 tablespoon) of sour cream or crema and a few cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.