Tex-Mex · main

Black Bean Enchiladas with Melted Cheese

Black Bean Enchiladas with Melted Cheese reads citrus 5.2, sourness 5.0 and allium 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 3.6 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 5.2 · Sourness 5.0 · Allium 4.4 · Umami 3.7 · Salinity 3.5 · Heat 3.3 · Richness 3.2 · Sweetness 3.2 · Herbaceous 3.0 · Earthy 2.8 · Funk & Ferment 2.2 · Warm Spice 1.8 · Nutty 1.4 · Bitterness 1.0 · Fruity 0.8 · Floral 0.8

What's in it (14)

• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 9 g
• cumin — 10 g
• chili powder — 5 g
• black beans — 851 g
• frozen corn kernels — 237 g
• salt — 5 g
• red enchilada sauce — 473 g
• corn tortillas — 1200 g
• shredded reduced-fat mexican cheese blend — 284 g
• cilantro — 15 g
• sour cream — 118 g
• lime — 65 g

Time & effort: about 37 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 265.9 kcal, 11.3 g protein, 5.4 g fat, 45.3 g carbs

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

How it's cooked (10 steps)

1. Heat the oven to 375 F. Spread 1/2 cup of the enchilada sauce in a thin layer over the bottom of a 9x13-inch baking dish.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and turning translucent, 4-5 minutes.
3. Stir in the garlic, cumin, and chili powder and cook until fragrant, about 1 minute.
4. Add the black beans, corn, salt, and 1/2 cup of the enchilada sauce. Simmer, stirring often, until the mixture thickens slightly, about 5 minutes, mashing about a third of the beans against the side of the skillet with a spoon so the filling holds together.
5. Remove the skillet from the heat and stir in 1 cup of the cheese until melted into the filling.
6. Wipe out the skillet and heat the remaining 1 tablespoon oil over medium heat. Working in batches, warm each tortilla 10-15 seconds per side, just until soft and pliable, stacking them under a clean towel as you go so they stay warm.
7. Spoon a scant 1/3 cup of the bean filling down the center of each tortilla and roll it up snugly. Arrange the rolled tortillas seam-side down, side by side, in the prepared baking dish.
8. Pour the remaining 1 cup enchilada sauce evenly over the rolled tortillas, then scatter the remaining 1 1/2 cups cheese on top.
9. Bake until the cheese is fully melted and bubbling and the sauce is bubbling at the edges, 20-25 minutes.
10. Let the enchiladas rest 5 minutes, then scatter with cilantro and serve with sour cream and lime wedges.

Dishes with a similar flavor shape

• Doris' Santa Fe Chicken — Tex-Mex
• Chicken and Rice Enchilada Skillet — Tex-Mex
• White Chicken Chili with Green Chiles — American
• Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
• Black Bean Soup with Lime Crema — Mexican

Keep reading: what citrus, sourness, allium 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.