eCook Meal
Cheesy Ostrich Enchiladas
with corn salsa & black beans
Tremendously tasty tubes of tortillas are covered in melted cheese, dollops of sour cream and a homemade spicy salsa, featuring pops of sweet corn & jalapenos. But wait until you discover what’s inside, Chef! Browned ostrich mince, infused with a NOMU Mexican spice blend, forms a ravish-worthy ragu, dotted with silky onion, rich black beans and coated in tomato passata.
Serving guide
Choose your portion size.
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste), season, and set aside.
Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the Onion to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the Tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the 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. Finish with dollops of the sour cream. Tuck in, Chef!
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste), season, and set aside.
Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the Onion to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the Tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the 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. Finish with dollops of the sour cream. Tuck in, Chef!
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste), season, and set aside.
Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the onions to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the Tomato passata, and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally). In the final 5-6 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 5-6 minutes.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef!
SPICY Corn SALSA
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until charred, 6-8 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste), season, and set aside.
Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
TEXI-MEXI RAGÙ
Add the onions to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the Tomato passata, and 300ml [400ml]|#7DA0D7 of water. Simmer until reduced and thickened, 15-20 minutes (stirring occasionally). In the final 5-6 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning.
ROLL ’EM UP
Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 5-6 minutes.
TIME TO DINE
Plate up the cheesy Ostrich enchiladas and sprinkle over the corn and jalapeño salsa. Finish with dollops of the sour cream. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R178.96
for 4 servings · R44.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R38.99 · 48% of packR18.72
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Free-range Ostrich Fillet needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Grated Mozzarella & Cheddar Cheese
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cheesy Ostrich Enchiladas?
The preparation time for Cheesy Ostrich Enchiladas with corn salsa & black beans is between 20 and 40 minutes.
What is the total time required to make Cheesy Ostrich Enchiladas with corn salsa & black beans?
The total time required to make Cheesy Ostrich Enchiladas with corn salsa & black beans 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, Corn, Creme Fraiche, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Onion, Ostrich, Pickled Jalapeño, Tomato, Wheat Flour Tortilla
What is the nutritional information of Cheesy Ostrich Enchiladas?
Calories: 1080, Carbs: 101 grams, Fat: grams, Protein: 60.3 grams, Sugar: 21.3 grams, Salt: 1842 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. Finish with dollops of the sour cream. Tuck in, Chef! ROLL ’EM UP: Grease a roasting tray or ovenproof dish with a knob of butter or oil. Spread the mince ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the cheese. Bake in the hot oven until crisping up and golden, 4-5 minutes. TEXI-MEXI RAGÙ: Add the onion to the mince and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the spice blend and fry until fragrant, 1-2 minutes. Stir in the tomato passata, and 100ml [200ml]|#7DA0D7 of water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-4 minutes, mix in the beans. Remove from heat, add a sweetener (to taste) and seasoning. OSTRICH MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). SPICY CORN SALSA: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until charred, 4-5 minutes (shifting occasionally). Remove from the pan, mix with the jalapeños (to taste), season, and set aside.
What should be prepared from my kitchen to make Cheesy Ostrich Enchiladas?
Beef, Beef Stock, Black Beans, Corn, Creme Fraiche, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, NOMU Mexican Spice Blend, Onion, Ostrich, Pickled Jalapeño, Tomato, Wheat Flour Tortilla
How many calories does Cheesy Ostrich Enchiladas have?
1080 calories
How much fat content does Cheesy Ostrich Enchiladas have?
grams