We’re loco for these mini roti tacos! They’re packed with chipotle-infused ostrich, charred corn, kidney beans and spring onion, tossed with lemon and coriander, creamy cottage cheese, and toasted almonds. Best of all, they can be whipped up in no time at all! Due to seasonality, we’ve had to sub the limes for lemons but don’t fret, there’s no skimping on flavour!
Speedy Ostrich Rotis
Speedy Ostrich Rotis
with chipotle, flaked almonds & kidney beans
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Chipotle in Adobo Sauce
- Corn
- Cottage Cheese
- Flaked Almonds
- Free-range Ostrich Stroganoff
- Fresh Coriander
- Green Leaves
- Lemon
- Lemons
- Ostrich
- Red Kidney Beans
- Spring Onion
- Spring Onions
- Whole Wheat Cocktail Roti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tea Towel
ALMONDS & DRESSING
Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained corn and fry for 1-2 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and beans, and the smoky ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
Flaked Almonds - 10g
Cottage Cheese - 50ml
Corn - 50g
Red Kidney Beans - 60g
Spring Onion - 1
Fresh Coriander - 4g
Lemon - 1
Whole Wheat Cocktail Roti - 4
Free-range Ostrich Stroganoff - 150g
Chipotle in Adobo Sauce - 30g
Green Leaves - 20g
ALMONDS & DRESSING
Place a pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained corn and fry for 1-2 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and beans, and the smoky ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
Flaked Almonds - 20g
Cottage Cheese - 100ml
Corn - 100g
Red Kidney Beans - 120g
Spring Onions - 2
Fresh Coriander - 8g
Lemon - 1
Whole Wheat Cocktail Roti - 8
Free-range Ostrich Stroganoff - 300g
Chipotle in Adobo Sauce - 60g
Green Leaves - 40g
ALMONDS & DRESSING
Place a large pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained corn and fry for 2-3 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Fry in batches. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and beans, and the smoky ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
Flaked Almonds - 30g
Cottage Cheese - 150ml
Corn - 150g
Red Kidney Beans - 180g
Spring Onions - 3
Fresh Coriander - 12g
Lemons - 2
Whole Wheat Cocktail Roti - 12
Free-range Ostrich Stroganoff - 450g
Chipotle in Adobo Sauce - 80g
Green Leaves - 60g
ALMONDS & DRESSING
Place a large pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Loosen the cottage cheese with water in 5ml increments until drizzling consistency and season.
CHARRED & ZESTY
Return the pan to a high heat with a drizzle of oil. When hot add the drained corn and fry for 2-3 minutes until the corn is browning. Add the kidney beans and cook until warmed through. Add the white spring onion slices and a pinch of salt, and sauté for 1-2 minutes until lightly browned. On completion, transfer to a bowl with ¾ of the chopped coriander. Toss through some lemon juice and zest to taste. Cover to keep warm.
ROTI TIME
Place a clean, dry pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. As you go, stack them on a plate and cover with a tea towel to keep warm. Alternatively, spread out on a plate in a single layer and heat in the microwave for 30-60 seconds.
SPICY
Pat the ostrich dry with paper towel and roughly chop into bite-sized pieces. Return the nonstick pan to a high heat with another drizzle of oil. When hot, sear the ostrich for 1-2 minutes until browned but not cooked through. Fry in batches. Add the chopped chipotles to taste (be careful, they’re hot!) and fry for a further 1-2 minutes, shifting regularly. On completion, the ostrich should be cooked medium-rare. Remove from the heat and season to taste. Set aside to rest in the pan for a few minutes before serving.
LOCO FOR TACO
Smear some cottage cheese on each roti. Load up with the rinsed green leaves, the charred corn and beans, and the smoky ostrich. Garnish with the toasted almonds, remaining coriander, green spring onion slices, and any remaining lemon zest. Finish with a squeeze of lemon juice and fold them over. It’s taco time!
Flaked Almonds - 40g
Cottage Cheese - 200ml
Corn - 200g
Red Kidney Beans - 240g
Spring Onions - 4
Fresh Coriander - 15g
Lemons - 2
Whole Wheat Cocktail Roti - 16
Free-range Ostrich Stroganoff - 600g
Chipotle in Adobo Sauce - 120g
Green Leaves - 80g
Woolies Products in this dish
