Mexican · main

Refried Bean and Cheese Enchiladas

Refried Bean and Cheese Enchiladas reads sourness 5.6, citrus 4.9 and umami 4.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Sourness 5.6 · Citrus 4.9 · Umami 4.7 · Salinity 4.2 · Richness 3.5 · Allium 3.4 · Herbaceous 3.3 · Fruity 3.0 · Sweetness 2.6 · Heat 2.3 · Earthy 2.1 · Warm Spice 1.8 · Nutty 1.2 · Bitterness 1.0 · Floral 0.8

What's in it (14)

• vegetable oil — 27 g
• all-purpose flour — 15 g
• chili powder — 30 g
• cumin — 5 g
• dried leaf oregano — 1 g
• garlic — 9 g
• low-sodium beef broth — 473 g
• tomato sauce — 227 g
• salt — 5 g
• corn tortillas — 1200 g
• vegetarian refried beans — 907 g
• lime juice — 15 g
• shredded monterey jack cheese — 341 g
• cilantro — 15 g

Time & effort: about 40 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 218.5 kcal, 8 g protein, 6.7 g fat, 33.1 g carbs

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

How it's cooked (9 steps)

1. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Whisk in the flour, chili powder, cumin, and oregano; cook, whisking constantly, until fragrant and darkened slightly, about 1 minute.
2. Add the garlic and cook until fragrant, about 30 seconds, then whisk in the broth and tomato sauce until smooth. Bring to a simmer and cook, whisking occasionally, until thickened enough to coat the back of a spoon, 6-8 minutes. Season with 3/4 teaspoon of the salt.
3. While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Working one at a time, fry each tortilla for about 10 seconds per side, just until pliable and lightly blistered; stack on a plate.
4. In a medium bowl, stir together the refried beans, lime juice, and the remaining 1/4 teaspoon salt until loosened and evenly seasoned.
5. Heat the oven to 400°F. Spread 1/2 cup of the red sauce over the bottom of a 9x13-inch baking dish.
6. Lay a warm tortilla flat, spread about 3 tablespoons of the bean mixture down the center, and sprinkle with a scant 2 tablespoons of the cheese. Roll tightly and place seam-side down in the dish; repeat with the remaining tortillas, bean mixture, and half of the remaining cheese.
7. Pour the remaining sauce evenly over the rolled enchiladas and scatter with the remaining cheese.
8. Bake until the sauce is bubbling at the edges and the cheese is melted and starting to brown in spots, 20-22 minutes.
9. Let rest 5 minutes, then scatter with the cilantro and serve.

Dishes with a similar flavor shape

• Huevos Rancheros with Black Beans — Mexican
• Pork Chile Verde Stew — Mexican
• Vegetarian Pozole Verde — Mexican
• Turkey Chili Verde — Tex-Mex · Southwestern
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex

Keep reading: what sourness, citrus, umami 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.