Succulent ostrich fillet slices are accompanied by a savoury black bean ragù cooked in aromatic spices. All of this deliciousness is rolled up in tortillas, topped with cheese and baked until melty and golden. Scattered with a spicy corn salsa and dollops of crème fraîche, it’s bound to be a big hitter!
Cheesy Ostrich Enchiladas
Cheesy Ostrich Enchiladas
with a 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 Fillet
- Fresh Coriander
- Grated Mozzarella & Cheddar 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
- Paper Towel
- Butter
- Sugar/Sweetener/Honey (optional)
TEXI-MEXI RAGÙ
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the spice blend and cook for 1-2 minutes, shifting constantly. Stir in the cooked chopped tomato, the stock, 50ml of boiling water, then reduce the heat. Simmer for 10-12 minutes until reduced and thickened, stirring occasionally.
SPICY Corn SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a bowl, and add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside for serving.
(OST)RICH STEAKS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans to heat through. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice (optional). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and top with the steak slices. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven for 4-5 minutes until crisping up and golden.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
TEXI-MEXI RAGÙ
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the spice blend and cook for 1-2 minutes, shifting constantly. Stir in the cooked chopped tomato, the stock, and 100ml of boiling water, then reduce the heat. Simmer for 12-15 minutes until reduced and thickened, stirring occasionally.
SPICY Corn SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a bowl, and add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside for serving.
(OST)RICH STEAKS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans to heat through. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice (optional). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and top with the steak slices. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven for 4-5 minutes until crisping up and golden.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
TEXI-MEXI RAGÙ
Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the spice blend and cook for 2-3 minutes, shifting constantly. Stir in the cooked chopped tomato, the stock, and 150ml of boiling water, then reduce the heat. Simmer for 15-20 minutes until reduced and thickened, stirring occasionally.
SPICY Corn SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl, and add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside for serving.
(OST)RICH STEAKS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans to heat through. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice (optional). Grease a large roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and top with the steak slices. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven for 5-6 minutes until crisping up and golden.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in!
TEXI-MEXI RAGÙ
Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the spice blend and cook for 2-3 minutes, shifting constantly. Stir in the cooked chopped tomato, the stock, and 200ml of boiling water, then reduce the heat. Simmer for 15-20 minutes until reduced and thickened, stirring occasionally.
SPICY Corn SALSA
Place a pan over a high heat with a drizzle of oil. When hot, fry the Corn for 4-5 minutes until charred, shifting occasionally. On completion, transfer to a bowl, and add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside for serving.
(OST)RICH STEAKS
Return the pan to a medium-high heat with a drizzle of oil. Pat the Ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans to heat through. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice (optional). Grease a large roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and top with the steak slices. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven for 5-6 minutes until crisping up and golden.
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 Cheesy Ostrich Enchiladas?
The preparation time for Cheesy Ostrich Enchiladas with a saucy black bean ragù, corn salsa & crème fraîche is between 25 and 40 minutes.
What is the total time required to make Cheesy Ostrich Enchiladas with a saucy black bean ragù, corn salsa & crème fraîche?
The total time required to make Cheesy Ostrich Enchiladas with a saucy black bean ragù, corn salsa & crème fraîche is between 35 and 55 minutes.
How many servings does Cheesy Ostrich Enchiladas provide?
4 servings
What are the main ingredients in Cheesy Ostrich Enchiladas?
Beef, Beef Stock, Black Beans, Cooked Chopped Tomato, Corn, Creme Fraiche, Free-range Ostrich Fillet, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Sliced Pickled Jalapeños, Wheat Flour Tortillas
What is the nutritional information of Cheesy Ostrich Enchiladas?
Calories: 954, Carbs: 93 grams, Fat: grams, Protein: 58.7 grams, Sugar: 20.6 grams, Salt: 1959 grams
How do I prepare Cheesy Ostrich Enchiladas?
TIME TO DINE: Plate up the cheesy ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in! (OST)RICH STEAKS: Return the pan to a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with paper towel. When the pan is hot, fry the steak for 3-4 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter to baste the steak. Remove from the pan and rest for 5 minutes before thinly slicing. Lightly season. TEXI-MEXI RAGÙ: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the spice blend and cook for 1-2 minutes, shifting constantly. Stir in the cooked chopped tomato, the stock, and 100ml of boiling water, then reduce the heat. Simmer for 12-15 minutes until reduced and thickened, stirring occasionally. SPICY CORN SALSA: Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. On completion, transfer to a bowl, and add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside for serving. ROLL ’EM UP: When the ragù has 2 minutes remaining, stir through the drained black beans to heat through. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice (optional). Grease a roasting tray or ovenproof dish with a little butter or oil. Spread the ragù evenly over the tortillas and top with the steak slices. Roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven for 4-5 minutes until crisping up and golden.
What should be prepared from my kitchen to make Cheesy Ostrich Enchiladas?
Beef, Beef Stock, Black Beans, Cooked Chopped Tomato, Corn, Creme Fraiche, Free-range Ostrich Fillet, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Sliced Pickled Jalapeños, Wheat Flour Tortillas
How many calories does Cheesy Ostrich Enchiladas have?
954 calories
How much fat content does Cheesy Ostrich Enchiladas have?
grams
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