We’re saying ‘nada’ to tortillas in this carb-free enchilada recipe. Break through the oozy melted cheese that covers layers of corn, black beans, charred zucchini, and butter-basted ostrich, covered in a rich tomato sauce and aromatic Mexican spices. Finished with a sour cream drizzle and a kick of jalapeños.
Zucchini & Ostrich Enchiladas
Zucchini & Ostrich Enchiladas
with corn, black beans & mozzarella cheese
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Beans
- Cooked Chopped Tomato
- Corn
- Fre-range Ostrich Chunks
- Free-range Ostrich Chunks
- Grated Mozzarella Cheese
- Mexican Spice
- Onion
- Onions
- Ostrich
- Sliced Pickled Jalapeños
- Sour Cream
- Zucchini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN THE OSTRICH
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED ZUCCHINI
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the zucchini slices until lightly charred, 30-60 seconds per side. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion and the corn until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 100ml of water to the pan. Simmer until thickening, 10-12 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned ostrich.
ZUCCHINI ENCHILADAS
Pour the ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
Free-range Ostrich Chunks - 150g
Zucchini - 150g
Onion - 1
Corn - 40g
Mexican Spice - 10ml
Cooked Chopped Tomato - 100g
Black Beans - 120g
Grated Mozzarella Cheese - 50g
Sour Cream - 30ml
Sliced Pickled Jalapeños - 10g
BROWN THE OSTRICH
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED ZUCCHINI
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the zucchini slices until lightly charred, 30-60 seconds per side. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion and the corn until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 200ml of water to the pan. Simmer until thickening, 10-12 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned ostrich.
ZUCCHINI ENCHILADAS
Pour the ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
Free-range Ostrich Chunks - 300g
Zucchini - 300g
Onion - 1
Corn - 80g
Mexican Spice - 20ml
Cooked Chopped Tomato - 200g
Black Beans - 240g
Grated Mozzarella Cheese - 100g
Sour Cream - 60ml
Sliced Pickled Jalapeños - 20g
BROWN THE OSTRICH
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED ZUCCHINI
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the zucchini slices until lightly charred, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion and the corn until lightly golden, 5-6 minutes. Add the Mexican spice and fry until fragrant ,1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 300ml of water to the pan. Simmer until thickening, 12-15 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned ostrich.
ZUCCHINI ENCHILADAS
Pour the ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
Free-range Ostrich Chunks - 450g
Zucchini - 450g
Onions - 2
Corn - 120g
Mexican Spice - 30ml
Cooked Chopped Tomato - 300g
Black Beans - 360g
Grated Mozzarella Cheese - 150g
Sour Cream - 90ml
Sliced Pickled Jalapeños - 30g
BROWN THE OSTRICH
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED ZUCCHINI
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the zucchini slices until lightly charred, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion and the corn until lightly golden, 5-6 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 400ml of water to the pan. Simmer until thickening, 12-15 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned ostrich.
ZUCCHINI ENCHILADAS
Pour the ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
Fre-range Ostrich Chunks - 600g
Zucchini - 600g
Onions - 2
Corn - 160g
Mexican Spice - 40ml
Cooked Chopped Tomato - 400g
Black Beans - 480g
Grated Mozzarella Cheese - 200g
Sour Cream - 125ml
Sliced Pickled Jalapeños - 40g
Woolies Products in this dish
