What are the main ingredients in Cheesy Ostrich Enchiladas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey (optional)

Cheesy Ostrich Enchiladas

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

with a saucy black bean ragù, corn salsa & crème fraîche

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Onion - 1
NOMU Mexican Spice Blend - 10ml
Cooked Chopped Tomato - 100g
Beef Stock - 5ml
Corn - 50g
Sliced Pickled Jalapeños - 10g
Fresh Coriander - 4g
Free-range Ostrich Fillet - 150g
Black Beans - 60g
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese - 40g
Crème Fraîche - 30ml

Download the Recipe

Serves 2

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!

Onion - 1
NOMU Mexican Spice Blend - 20ml
Cooked Chopped Tomato - 200g
Beef Stock - 10ml
Corn - 100g
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 8g
Free-range Ostrich Fillet - 300g
Black Beans - 120g
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese - 80g
Crème Fraîche - 60ml

Download the Recipe

Serves 3

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!

Onions - 2
NOMU Mexican Spice Blend - 30ml
Cooked Chopped Tomato - 300g
Beef Stock - 15ml
Corn - 150g
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 12g
Free-range Ostrich Fillet - 450g
Black Beans - 180g
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese - 120g
Crème Fraîche - 90ml

Download the Recipe

Serves 4

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!