This ready-in-4-steps Mexican comfort food dish is sure to be a real crowd-pleaser. Spiced ostrich and black bean ragù are wrapped up inside a flour tortilla, smothered in cheese, and baked until crispy and golden. Topped with a charred corn & jalapeño salsa and crème fraîche. Speedy and yum!
Cheese-crusted Ostrich Enchiladas
Cheese-crusted Ostrich Enchiladas
with saucy black bean ragù, corn salsa & crème fraîche
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Cooked Chopped Tomato
- Corn
- Creme Fraiche
- Free-Range Ostrich Strips
- Grated Mozzarella Cheese
- NOMU Mexican Spice Blend
- Onion
- Onions
- Ostrich
- Sliced Pickled Jalapeños
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 50ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
SPICY Corn SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
Ostrich STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the Ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced Onion until soft and translucent, 4-5 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally).
SPICY Corn SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until charred, 3-4 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
Ostrich STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the Ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 150ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced Onion until soft and translucent, 5-6 minutes (shifting occasionally). Mix in the spice blend until fragrant, 2-3 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally).
SPICY Corn SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until charred, 4-5 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
Ostrich STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the Ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
TEX-MEX RAGÙ
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 200ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced Onion until soft and translucent, 5-6 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally).
SPICY Corn SALSA & CRÈME
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until charred, 4-5 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside.
Ostrich STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the Ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
Frequently Asked Questions
What is the preparation time for Cheese-crusted Ostrich Enchiladas?
The preparation time for Cheese-crusted Ostrich Enchiladas with saucy black bean ragù, corn salsa & crème fraîche is between 25 and 40 minutes.
What is the total time required to make Cheese-crusted Ostrich Enchiladas with saucy black bean ragù, corn salsa & crème fraîche?
The total time required to make Cheese-crusted Ostrich Enchiladas with saucy black bean ragù, corn salsa & crème fraîche is between 35 and 55 minutes.
How many servings does Cheese-crusted Ostrich Enchiladas provide?
4 servings
What are the main ingredients in Cheese-crusted Ostrich Enchiladas?
Beef, Beef Stock, Black Beans, Cooked Chopped Tomato, Corn, Creme Fraiche, Free-Range Ostrich Strips, Grated Mozzarella Cheese, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Sliced Pickled Jalapeños, Wheat Flour Tortillas
What is the nutritional information of Cheese-crusted Ostrich Enchiladas?
Calories: 984, Carbs: 95 grams, Fat: grams, Protein: 58.2 grams, Sugar: 22.1 grams, Salt: 1968 grams
How do I prepare Cheese-crusted Ostrich Enchiladas?
OSTRICH STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. TEX-MEX RAGÙ: Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water and set aside. Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until soft and translucent, 4-5 minutes (shifting occasionally). Mix in the spice blend until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and the diluted stock, then reduce the heat. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). SPICY CORN SALSA & CRÈME: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until charred, 3-4 minutes (shifting occasionally). Transfer to a bowl, and add the chopped jalapeños (to taste). Toss to combine, season, and set aside. ROLL ’EM UP: When the ragù has 2 minutes remaining, stir through the drained black beans to heat through, remove from the pot, and season. Grease a roasting tray or ovenproof dish with butter (optional) or oil. Spread the ragù evenly over the tortillas and top with the ostrich stips. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes. TIME TO DINE: Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
What should be prepared from my kitchen to make Cheese-crusted Ostrich Enchiladas?
Beef, Beef Stock, Black Beans, Cooked Chopped Tomato, Corn, Creme Fraiche, Free-Range Ostrich Strips, Grated Mozzarella Cheese, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Sliced Pickled Jalapeños, Wheat Flour Tortillas
How many calories does Cheese-crusted Ostrich Enchiladas have?
984 calories
How much fat content does Cheese-crusted Ostrich Enchiladas have?
grams
Woolies Products in this dish
