MENU
CLOSECheesy Baked Veggie Enchiladas inspired by Schitt’s Creek (S02E02)
Schitt’s Creek, “Fold in the cheese!” Moira Rose and David attempt to make enchiladas. (S02E02, 11 mins 40 seconds).
Take your taste buds to Schitt’s Creek for dinner with cheesy enchiladas, inspired by a moment in the show. You’ll fill tortillas with red pepper, kidney beans and smoky tomato sauce. Then top with more sauce and plenty of cheese for a golden, delicious bake.
Ingredients
For 2 people [double for 4]
- 2 tsp ground cumin
- 20g chipotle paste
- 80g cheddar cheese
- 5.5g vegetable stock mix
- 1 red pepper
- 1 red onion
- 390g red kidney beans
- 1 tsp ground smoked paprika
- 1 spring onion
- 390g canned finely chopped tomatoes
- 6 plain tortillas
- 30ml mayonnaise
- 5g coriander
You’ll also need
- Salt, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Step 1
Preheat the oven to 220°C / 200°C (fan) / gas 7. Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips. Peel and finely slice the red onion[s].
Step 2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the sliced pepper and sliced onion and cook for 4-5 min or until everything’s beginning to soften. Meanwhile, drain and rinse the red kidney beans, then boil half a kettle.
Step 3
Once softened, add the ground cumin and chipotle paste (can’t handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant. Dissolve the vegetable stock mix in 50ml [100ml] boiled water. Add the chopped tomatoes, drained red kidney beans and vegetable stock to the pan and cook for 3-4 min or until a thick sauce remains – this is your enchilada filling.
Step 4
Meanwhile, grate the cheddar cheese. Strip the coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish).
Step 5
Stir the chopped coriander stalks through the enchilada filling. Divide 3/4 of the enchilada filling (save some for later!) between the tortillas, covering only half of each tortilla. Roll up the tortillas tightly – these are your enchiladas.
Step 6
Place the enchiladas in an oven-proof dish, with the seam face down. Top with the remaining enchilada filling and the grated cheese. Put the dish in the oven and cook for 10-12 min or until the cheese is golden and melted.
Step 7
While the enchiladas are in the oven, trim, then slice the spring onion[s] finely. Combine the ground smoked paprika and 1 tbsp [2 tbsp] boiled water in a small bowl. Add the mayo with a pinch of salt and mix to combine – this is your smoky mayo.
Step 8
Serve the enchiladas garnished with the coriander leaves and sliced spring onion. Drizzle over the smoky mayo and enjoy!
Nutritional and allergen information
