We’re saying ‘nada’ to tortillas in this carb-free enchilada recipe. Break through the oozy melted cheese that covers layers of corn, black beans, charred zucchini, and butter-basted ostrich, covered in a rich tomato sauce and aromatic Mexican spices. Finished with a sour cream drizzle and a kick of jalapeños.
Zucchini & Ostrich Enchiladas
Zucchini & Ostrich Enchiladas
with corn, black beans & mozzarella cheese
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Beans
- Cooked Chopped Tomato
- Corn
- Fre-range Ostrich Chunks
- Free-range Ostrich Chunks
- Grated Mozzarella Cheese
- Mexican Spice
- Onion
- Onions
- Ostrich
- Sliced Pickled Jalapeños
- Sour Cream
- Zucchini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BROWN THE Ostrich
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED Zucchini
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the Zucchini slices until lightly charred, 30-60 seconds per side. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced Onion and the corn until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 100ml of water to the pan. Simmer until thickening, 10-12 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned Ostrich.
Zucchini ENCHILADAS
Pour the Ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred Zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy Zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
BROWN THE Ostrich
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED Zucchini
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the Zucchini slices until lightly charred, 30-60 seconds per side. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced Onion and the corn until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 200ml of water to the pan. Simmer until thickening, 10-12 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned Ostrich.
Zucchini ENCHILADAS
Pour the Ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred Zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy Zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
BROWN THE Ostrich
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED Zucchini
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the Zucchini slices until lightly charred, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced Onion and the corn until lightly golden, 5-6 minutes. Add the Mexican spice and fry until fragrant ,1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 300ml of water to the pan. Simmer until thickening, 12-15 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned Ostrich.
Zucchini ENCHILADAS
Pour the Ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred Zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy Zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
BROWN THE Ostrich
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the Ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside.
CHARRED Zucchini
Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the Zucchini slices until lightly charred, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan and set aside.
ENCHILADA BASE
Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced Onion and the corn until lightly golden, 5-6 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
ENCHILADA SAUCE
Add the cooked chopped tomato and 400ml of water to the pan. Simmer until thickening, 12-15 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned Ostrich.
Zucchini ENCHILADAS
Pour the Ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred Zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes.
SOME PREP
In a small bowl, combine the sour cream with a splash of water and seasoning.
DINNER IS READY
Plate up the cheesy Zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef!
Frequently Asked Questions
What is the preparation time for Zucchini & Ostrich Enchiladas?
The preparation time for Zucchini & Ostrich Enchiladas with corn, black beans & mozzarella cheese is between 30 and 45 minutes.
What is the total time required to make Zucchini & Ostrich Enchiladas with corn, black beans & mozzarella cheese?
The total time required to make Zucchini & Ostrich Enchiladas with corn, black beans & mozzarella cheese is between 45 and 60 minutes.
How many servings does Zucchini & Ostrich Enchiladas provide?
4 servings
What are the main ingredients in Zucchini & Ostrich Enchiladas?
Black Beans, Cooked Chopped Tomato, Corn, Fre-range Ostrich Chunks, Free-range Ostrich Chunks, Grated Mozzarella Cheese, Mexican Spice, Onion, Onions, Ostrich, Sliced Pickled Jalapeños, Sour Cream, Zucchini
What is the nutritional information of Zucchini & Ostrich Enchiladas?
Calories: 648, Carbs: 55 grams, Fat: grams, Protein: 56.8 grams, Sugar: 20.5 grams, Salt: 1260 grams
How do I prepare Zucchini & Ostrich Enchiladas?
DINNER IS READY: Plate up the cheesy zucchini goodness, sprinkle over the chopped jalapeños, and dollop over the sour cream. Good job, Chef! BROWN THE OSTRICH: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel and cut into small pieces. When hot, sear the ostrich until browned, 30-60 seconds (shifting occasionally). Remove from the pan, season, and set aside. CHARRED ZUCCHINI: Return the pan to high heat with a drizzle of oil (if necessary). When hot, fry the zucchini slices until lightly charred, 30-60 seconds per side. Remove from the pan and set aside. ENCHILADA SAUCE: Add the cooked chopped tomato and 200ml of water to the pan. Simmer until thickening, 10-12 minutes. Add a sweetener and seasoning, and remove from the heat. Mix through the drained beans and the browned ostrich. ZUCCHINI ENCHILADAS: Pour the ostrich mixture into a deep ovenproof dish or roasting tray, and cover with the charred zucchini slices. Sprinkle over the grated cheese and pop in the hot oven. Roast until the cheese is melted and turning golden, 6-8 minutes. SOME PREP: In a small bowl, combine the sour cream with a splash of water and seasoning. ENCHILADA BASE: Return the pan to medium heat with a drizzle of oil (if necessary). When hot, fry the diced onion and the corn until lightly golden, 4-5 minutes. Add the Mexican spice and fry until fragrant, 1-2 minutes.
What should be prepared from my kitchen to make Zucchini & Ostrich Enchiladas?
Black Beans, Cooked Chopped Tomato, Corn, Fre-range Ostrich Chunks, Free-range Ostrich Chunks, Grated Mozzarella Cheese, Mexican Spice, Onion, Onions, Ostrich, Sliced Pickled Jalapeños, Sour Cream, Zucchini
How many calories does Zucchini & Ostrich Enchiladas have?
648 calories
How much fat content does Zucchini & Ostrich Enchiladas have?
grams
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