Tex-Mex · main

Beef and Bean Chimichangas

Beef and Bean Chimichangas reads allium 4.6, umami 4.0 and richness 3.8 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 3.8 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Allium 4.6 · Umami 4.0 · Richness 3.8 · Salinity 3.7 · Sourness 3.4 · Sweetness 2.7 · Fruity 2.6 · Smoke 2.4 · Funk & Ferment 2.4 · Earthy 2.4 · Heat 2.1 · Warm Spice 2.0 · Nutty 1.3 · Herbaceous 1.2 · Floral 1.1 · Bitterness 1.1 · Citrus 1.0

What's in it (15)

• extra-lean ground beef — 454 g
• yellow onion — 110 g
• garlic — 9 g
• chili powder — 15 g
• cumin — 5 g
• smoked paprika — 5 g
• vegetarian refried beans — 425 g
• shredded reduced-fat mexican cheese blend — 114 g
• flour tortillas — 600 g
• vegetable oil — 435 g
• salt — 5 g
• black pepper — 3 g
• sour cream — 118 g
• shredded lettuce — 237 g
• tomato — 237 g

Time & effort: about 28 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 172.8 kcal, 8.6 g protein, 7.8 g fat, 17 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spoon, until browned with no pink remaining, 6-7 minutes; drain off excess fat.
2. Add the onion to the beef and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Stir in the garlic, chili powder, cumin, smoked paprika, salt, and black pepper; cook, stirring constantly, until fragrant, 1 minute.
4. Stir in the refried beans and 2 tablespoons water; cook, stirring, until hot and thick enough to hold its shape, 2-3 minutes. Remove from heat and let cool 5 minutes so the tortillas don't tear or steam through.
5. Stack the tortillas, wrap in a damp paper towel, and microwave 20 seconds until warm and pliable.
6. Lay each tortilla flat and spoon about 1/2 cup of the beef-bean filling and 2 tablespoons of the shredded cheese just below center, reserving the rest of the cheese for topping. Fold in the two sides, then roll tightly from the bottom into a snug cylinder; secure the seam with a toothpick.
7. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and reads 350 F on a thermometer. Fry the chimichangas seam-side down, 2 or 3 at a time, until deep golden brown and crisp, 2-3 minutes per side.
8. Transfer the fried chimichangas to a paper-towel-lined plate and remove the toothpicks. Let rest 2 minutes before serving.
9. Top with the remaining cheese, a dollop of sour cream, shredded lettuce, and diced tomato; serve hot.

Dishes with a similar flavor shape

• Black-Eyed Pea and Collard Green Stew — Southern
• Chickpea and Spinach Shakshuka — Middle Eastern
• Lentil and Tomato Shakshuka — Middle Eastern
• Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
• Pörkölt (Braised Meat Stew) — Hungarian

Keep reading: what allium, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.