Black Bean Enchiladas

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Beans + tomatotop 1% of all pairs
   Smell alikestrong
   Cooked together2,713 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Onion + beanstop 7% of all pairs
   Smell alikestrong
   Cooked together5,242 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Pepper + tomatotop 7% of all pairs
   Smell alikemoderate
   Cooked together17,923 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Onion + tomatotop 8% of all pairs
   Smell alikemoderate
   Cooked together20,633 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Chicken + tomatotop 8% of all pairs
   Smell alikemoderate
   Cooked together6,031 recipes

   Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black beans

Provide the bulk and filling, with mashed beans helping bind the mixture together.

Flour tortillas

Wrap the filling and hold the enchiladas together as they bake.

Picante sauce

Adds moisture and savory, tangy flavor to the filling and topping.

Cheddar and mozzarella cheeses

Melt over the enchiladas to add richness and browning on top.

Onion and green bell pepper

Soften in broth to add sweetness and aroma to the filling.

Swap the onion

How well each one fits the dish's main ingredients (pepper, chicken, beans, sauce, flour, tomato, cheddar cheese):

1. Capsicumfits better
2. Potatofits better
3. Welsh onionfits better
4. Onionthe original

Fit is the average pairing score against pepper, chicken, beans, sauce, flour, tomato, cheddar cheese. Candidates are from the same food group and used in at least 100 recipes.