eCook Meal
Creation’s Tex-Mex Bowl
with millet, spicy chipotle sour cream & guacamole
Craving a spicy bowl of Mexican food that will kick your taste buds into gear? Say no more, Chef! On a bed of millet loaded Mexican-spiced corn & beans come dollops of fiery sour cream, soothing guacamole, and garnishings of chopped chillies. It’s a rollercoaster of spice that will leave you wanting another tasty ride!
Serving guide
Choose your portion size.
BEGIN WITH Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & Corn
Place a pan over 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 the drained beans, the corn, and the Mexican spice mix. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the Millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded Millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the Guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.
BEGIN WITH Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & Corn
Place a pan over 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 the drained beans, the corn, and the Mexican spice mix. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the Millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded Millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the Guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.
BEGIN WITH Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & Corn
Place a pan over 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 the drained beans, the corn, and the Mexican spice mix. Fry until charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the Millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded Millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the Guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.
BEGIN WITH Millet
Place the Millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 800ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MEXICAN BEANS & Corn
Place a pan over 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 the drained beans, the corn, and the Mexican spice mix. Fry until charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
SPICY SOUR CREAM
In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside.
ALMOST THERE
When the Millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside.
WELL DONE, CHEF!
Plate up the loaded Millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the Guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R129.51
for 4 servings · R32.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Guacamole needs 2 unitsGuacamole Seasoning 40 g R20.99 · whole pack (size can't be divided)R20.99
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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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Whole Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Mexican Spice Mix
- Millet
- Chipotle Chillies In Adobo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creation’s Tex-Mex Bowl?
The preparation time for Creation’s Tex-Mex Bowl with millet, spicy chipotle sour cream & guacamole is between 20 and 35 minutes.
What is the total time required to make Creation’s Tex-Mex Bowl with millet, spicy chipotle sour cream & guacamole?
The total time required to make Creation’s Tex-Mex Bowl with millet, spicy chipotle sour cream & guacamole is between 25 and 40 minutes.
How many servings does Creation’s Tex-Mex Bowl provide?
4 servings
What are the main ingredients in Creation’s Tex-Mex Bowl?
Chipotle Chilli in Adobo, Corn, Guacamole, Kidney Beans, Mexican Spice Mix, Millet, Onion, Pickled Jalapeño, Sour Cream, Spring Onion
What is the nutritional information of Creation’s Tex-Mex Bowl?
Calories: 952, Carbs: 122 grams, Fat: grams, Protein: 27.3 grams, Sugar: 12.2 grams, Salt: 1079 grams
How do I prepare Creation’s Tex-Mex Bowl?
WELL DONE, CHEF!: Plate up the loaded millet. Top with the remaining onion, corn & bean mixture. Dollop over the spicy sour cream and the guacamole. Garnish with the thinly sliced jalapeños (to taste) and the spring onion greens. ALMOST THERE: When the millet is done, toss through the spring onion whites and ½ the onion, corn & bean mixture. Season and set aside. SPICY SOUR CREAM: In a small bowl, combine the sour cream with the chopped chipotle chillies (to taste - be careful, they are spicy!) and seasoning. Loosen with a splash of water and set aside. BEGIN WITH MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 400ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. MEXICAN BEANS & CORN: Place a pan over 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 the drained beans, the corn, and the Mexican spice mix. Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Creation’s Tex-Mex Bowl?
Chipotle Chilli in Adobo, Corn, Guacamole, Kidney Beans, Mexican Spice Mix, Millet, Onion, Pickled Jalapeño, Sour Cream, Spring Onion
How many calories does Creation’s Tex-Mex Bowl have?
952 calories
How much fat content does Creation’s Tex-Mex Bowl have?
grams