eCook Meal
Mexi-Ostrich Burrito Bowl
with sauteed kale, charred corn & coriander pesto
This dairy-free one bowl wonder is packed with flavour and ease. FIll up on a tomato and BBQ based sauce speckled with charred corn kernels and tender beans. Ostrich stroganoff spiced with flavours of Mexico tops it all off. A final drizzle of coriander pesto and shards of spring onion and BAM! There you have it.
Serving guide
Choose your portion size.
DO A TANGY TANGO
Place the shredded Kale, a squeeze of Lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the Ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained Corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 10-12 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the Corn and bean Tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced Ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!
DO A TANGY TANGO
Place the shredded Kale, a squeeze of Lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the Ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained Corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 10-12 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the Corn and bean Tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced Ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!
DO A TANGY TANGO
Place the shredded Kale, a squeeze of Lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a large pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the Ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained Corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 12-15 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the Corn and bean Tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced Ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!
DO A TANGY TANGO
Place the shredded Kale, a squeeze of Lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a large pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm.
MEXI BIRD
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the Ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. You may have to do this step in batches. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside.
CHARRED VEG
Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained Corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil.
SAUCY SAUCY
Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the grated Garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 12-15 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
MEMORABLE FLAVOURS INCOMING
Dish up a helping of the Corn and bean Tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced Ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.88
for 4 servings · R35.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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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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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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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
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Coriander Pesto
- NOMU Mexican Spice Blend
- Carb Smart BBQ Sauce
- Free-range Ostrich Stroganoff
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexi-Ostrich Burrito Bowl?
The preparation time for Mexi-Ostrich Burrito Bowl with sauteed kale, charred corn & coriander pesto is between 20 and 35 minutes.
What is the total time required to make Mexi-Ostrich Burrito Bowl with sauteed kale, charred corn & coriander pesto?
The total time required to make Mexi-Ostrich Burrito Bowl with sauteed kale, charred corn & coriander pesto is between 35 and 50 minutes.
How many servings does Mexi-Ostrich Burrito Bowl provide?
4 servings
What are the main ingredients in Mexi-Ostrich Burrito Bowl?
Cannellini Beans, Carb Smart BBQ Sauce, Coriander Pesto, Corn, Garlic, Kale, Lemon, NOMU Mexican Spice Blend, Onion, Ostrich, Ostrich Stroganoff, Red Kidney Beans, Spring Onion, Tomato
What is the nutritional information of Mexi-Ostrich Burrito Bowl?
Calories: 601, Carbs: 56 grams, Fat: grams, Protein: 48.3 grams, Sugar: 15.3 grams, Salt: 1460 grams
How do I prepare Mexi-Ostrich Burrito Bowl?
DO A TANGY TANGO: Place the shredded kale, a squeeze of lemon juice and seasoning in a bowl with a drizzle of oil. Using your hands, gently massage until softened and coated in oil. Place a pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and return to the bowl - squeeze over more lemon juice for extra tartness! Cover with a plate and set aside to keep warm. CHARRED VEG: Return the pan once again, over a high heat with a drizzle of oil. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. In a small bowl, loosen the coriander pesto with a drizzle of oil. MEXI BIRD: Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add the ostrich stroganoff and brown for 1-2 minutes, shifting occasionally. On completion, add the Mexican spice blend to the stroganoff and fry for another 1-2 minutes until fragrant and browned. Remove from the pan, season, and set aside. MEMORABLE FLAVOURS INCOMING: Dish up a helping of the corn and bean tomato sauce and side with the tangy sautéed kale. Top with the Mexican spiced ostrich and drizzle over the coriander pesto. Garnish with the sliced spring onions. Serve any remaining lemon wedges on the side. Well done, Chef! SAUCY SAUCY: Return the pan, wiping down if necessary, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the grated garlic and fry for a further minute, shifting constantly, until fragrant. Pour in the cooked chopped tomato and stir to combine. Simmer for 10-12 minutes until reduced and thickened. In the final 1-2 minutes, add the BBQ sauce, the charred corn and beans, and stir through until reheated. On completion, season to taste and add a sweetener of choice (optional). Remove the pan from the heat.
What should be prepared from my kitchen to make Mexi-Ostrich Burrito Bowl?
Cannellini Beans, Carb Smart BBQ Sauce, Coriander Pesto, Corn, Garlic, Kale, Lemon, NOMU Mexican Spice Blend, Onion, Ostrich, Ostrich Stroganoff, Red Kidney Beans, Spring Onion, Tomato
How many calories does Mexi-Ostrich Burrito Bowl have?
601 calories
How much fat content does Mexi-Ostrich Burrito Bowl have?
grams