These veggie and caramelised-onion basmati rice stuffed toasted tortillas are a mouthwatering mouthful. With every bite, expect layers of sour cream, fresh greens, pops of charred corn and creamy black beans, all taken up a tastebud level with some spicy tomato salsa. A fulfilling filling indeed, Chef!
Veggie Burrito
Veggie Burrito
with caramelised-onion basmati rice & spicy corn salsa
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Beans
- Corn
- Green Leaves
- Onion Medium
- Plum Tomato
- Sliced Pickled Jalapeños
- Sour Cream
- Wheat Flour Tortillas
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and drained beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomato, the chopped jalapeños (to taste), a sweetener, a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortillas until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
White Basmati Rice - 75ml
Corn - 50g
Black Beans - 120g
Onion Medium - 1
Plum Tomato - 1
Sliced Pickled Jalapeños - 15g
Sour Cream - 30ml
Wheat Flour Tortillas - 2
Green Leaves - 20g
FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and drained beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomato, the chopped jalapeños (to taste), a sweetener, a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortillas until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
White Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Onion Medium - 1
Plum Tomato - 1
Sliced Pickled Jalapeños - 30g
Sour Cream - 60ml
Wheat Flour Tortillas - 4
Green Leaves - 40g
FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and drained beans until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomatoes, the chopped jalapeños (to taste), a sweetener, a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortillas until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
White Basmati Rice - 225ml
Corn - 150g
Black Beans - 360g
Onion Medium - 1
Plum Tomato - 1
Sliced Pickled Jalapeños - 45g
Sour Cream - 90ml
Wheat Flour Tortillas - 6
Green Leaves - 60g
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and drained beans until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomatoes, the chopped jalapeños (to taste), a sweetener, a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortillas until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
White Basmati Rice - 300ml
Corn - 200g
Black Beans - 480g
Onion Medium - 1
Plum Tomato - 1
Sliced Pickled Jalapeños - 60g
Sour Cream - 125ml
Wheat Flour Tortillas - 8
Green Leaves - 80g
Woolies Products in this dish
