Velvety Mexican tortilla wraps overflowing with melted cheese, Spanish-spiced ostrich mince, and black beans. These honeys are served up with lashings of coriander and chilli pesto and sour cream.
OSTRICH BURRITO FIESTA
OSTRICH BURRITO FIESTA
with orangey tomato salsa & coriander-chilli pesto
Hands on Time: 25 - 35 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Beef Stock
- Black Beans
- Grated Cheese Mix
- NOMU Spanish Rub
- Orange
- Oranges
- Ostrich
- Ostrich Mince
- Pesto Princess Coriander & Chilli Pesto
- Sour Cream
- Spring Onion
- Spring Onions
- Tortillas
From your kitchen:
- Oil (cooking, olive & coconut)
- Water
- Salt & Pepper
Ostrich FILLING
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the Ostrich mince and work quickly to break it up as it cooks. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Dilute the beef stock with 20ml of boiling water. When the mince has about a minute to go, add the Spanish Rub to taste and cook for 1 minute. Then, add the drained black beans and the diluted stock. Stir to combine and cook for a further 1-2 minutes. Remove from the heat and season to taste.
TIME TO SALSA
Place the sliced spring onion and quartered tomatoes in a bowl. Add a drizzle of oil and some Orange juice and zest to taste. Season the salsa to taste and set aside for serving.
TOASTY Tortillas
Now to heat the Tortillas – you’ll need to do this one at a time. Place a clean pan over a medium heat. When hot, dry toast the tortillas for about 30 seconds until lightly golden on one side. Flip, sprinkle with some grated cheese, and allow it to melt. Remove from the pan on completion. Repeat this process with the other tortilla.
ASSEMBLE & MUNCH!
Time to assemble the tasty Ostrich burritos! Load the cheesy Tortillas with the ostrich filling and pack with the tangy salsa and any remaining grated cheese. Don’t forget to dollop over the sour cream and the coriander & chilli pesto. Serve with an orange wedge on the side. What a vibe!
Ostrich FILLING
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the Ostrich mince and work quickly to break it up as it cooks. Allow to caramelise for 5-7 minutes until browned, stirring occasionally. Dilute the beef stock with 40ml of boiling water. When the mince has about a minute to go, add the Spanish Rub to taste and cook for 1 minute. Then, add the drained black beans and stir in the diluted stock in 10ml increments until the mixture becomes juicy, but not too watery. You may not need to use all of the stock. Cook for a further 1-2 minutes. Remove from the heat and season to taste.
TIME TO SALSA
Place the sliced spring onion and quartered tomatoes in a bowl. Add a drizzle of oil and some Orange juice and zest to taste. Season the salsa to taste and set aside for serving.
TOASTY Tortillas
Now to heat the Tortillas – you’ll need to do this one at a time. Place a clean pan over a medium heat. When hot, dry toast the tortillas for about 30 seconds until lightly golden on one side. Flip, sprinkle with some grated cheese, and allow it to melt. Remove from the pan on completion. Repeat this process with each tortilla.
ASSEMBLE & MUNCH!
Time to assemble the tasty Ostrich burritos! Load the cheesy Tortillas with the ostrich filling and pack with the tangy salsa and any remaining grated cheese. Don’t forget to dollop over the sour cream and the coriander & chilli pesto. Serve with an orange wedge on the side. What a vibe!
Ostrich FILLING
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the Ostrich mince and work quickly to break it up as it cooks. Allow to caramelise for 5-7 minutes until browned, stirring occasionally. Dilute the beef stock with 40ml of boiling water. When the mince has about a minute to go, add the Spanish Rub to taste and cook for 1 minute. Then, add the drained black beans and stir in the diluted stock in 10ml increments until the mixture becomes juicy, but not too watery. You may not need to use all of the stock. Cook for a further 1-2 minutes. Remove from the heat and season to taste.
TIME TO SALSA
Place the sliced spring onion and quartered tomatoes in a bowl. Add a drizzle of oil and some Orange juice and zest to taste. Season the salsa to taste and set aside for serving.
TOASTY Tortillas
Now to heat the Tortillas – you’ll need to do this one at a time. Place a clean pan over a medium heat. When hot, dry toast the tortillas for about 30 seconds until lightly golden on one side. Flip, sprinkle with some grated cheese, and allow it to melt. Remove from the pan on completion. Repeat this process with each tortilla.
ASSEMBLE & MUNCH!
Time to assemble the tasty Ostrich burritos! Load the cheesy Tortillas with the ostrich filling and pack with the tangy salsa and any remaining grated cheese. Don’t forget to dollop over the sour cream and the coriander & chilli pesto. Serve with an orange wedge on the side. What a vibe!
Ostrich FILLING
Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the Ostrich mince and work quickly to break it up as it cooks. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Dilute the beef stock with 60ml of boiling water. When the mince has about a minute to go, add the Spanish Rub to taste and cook for 1 minute. Then, add the drained black beans and stir in the diluted stock in 10ml increments until the mixture becomes juicy, but not too watery. You may not need to use all of the stock. Cook for a further 1-2 minutes. Remove from the heat and season to taste.
TIME TO SALSA
Place the sliced spring onion and quartered tomatoes in a bowl. Add a drizzle of oil and some Orange juice and zest to taste. Season the salsa to taste and set aside for serving.
TOASTY Tortillas
Now to heat the Tortillas – you’ll need to do this one at a time. Place a clean pan over a medium heat. When hot, dry toast the tortillas for about 30 seconds until lightly golden on one side. Flip, sprinkle with some grated cheese, and allow it to melt. Remove from the pan on completion. Repeat this process with each tortilla.
ASSEMBLE & MUNCH!
Time to assemble the tasty Ostrich burritos! Load the cheesy Tortillas with the ostrich filling and pack with the tangy salsa and any remaining grated cheese. Don’t forget to dollop over the sour cream and the coriander & chilli pesto. Serve with an orange wedge on the side. What a vibe!
Frequently Asked Questions
What is the preparation time for OSTRICH BURRITO FIESTA?
The preparation time for OSTRICH BURRITO FIESTA with orangey tomato salsa & coriander-chilli pesto is between 25 and 35 minutes.
What is the total time required to make OSTRICH BURRITO FIESTA with orangey tomato salsa & coriander-chilli pesto?
The total time required to make OSTRICH BURRITO FIESTA with orangey tomato salsa & coriander-chilli pesto is between 25 and 35 minutes.
How many servings does OSTRICH BURRITO FIESTA provide?
4 servings
What are the main ingredients in OSTRICH BURRITO FIESTA?
Baby Tomatoes, Beef, Beef Stock, Black Beans, Grated Cheese Mix, NOMU Spanish Rub, Orange, Oranges, Ostrich, Ostrich Mince, Pesto Princess Coriander & Chilli Pesto, Sour Cream, Spring Onion, Spring Onions, Tortillas
What is the nutritional information of OSTRICH BURRITO FIESTA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare OSTRICH BURRITO FIESTA?
OSTRICH FILLING: Boil the kettle. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the ostrich mince and work quickly to break it up as it cooks. Allow to caramelise for 5-7 minutes until browned, stirring occasionally. Dilute the beef stock with 40ml of boiling water. When the mince has about a minute to go, add the Spanish Rub to taste and cook for 1 minute. Then, add the drained black beans and stir in the diluted stock in 10ml increments until the mixture becomes juicy, but not too watery. You may not need to use all of the stock. Cook for a further 1-2 minutes. Remove from the heat and season to taste. TIME TO SALSA: Place the sliced spring onion and quartered tomatoes in a bowl. Add a drizzle of oil and some orange juice and zest to taste. Season the salsa to taste and set aside for serving. TOASTY TORTILLAS: Now to heat the tortillas – you’ll need to do this one at a time. Place a clean pan over a medium heat. When hot, dry toast the tortillas for about 30 seconds until lightly golden on one side. Flip, sprinkle with some grated cheese, and allow it to melt. Remove from the pan on completion. Repeat this process with each tortilla. ASSEMBLE & MUNCH!: Time to assemble the tasty ostrich burritos! Load the cheesy tortillas with the ostrich filling and pack with the tangy salsa and any remaining grated cheese. Don’t forget to dollop over the sour cream and the coriander & chilli pesto. Serve with an orange wedge on the side. What a vibe!
What should be prepared from my kitchen to make OSTRICH BURRITO FIESTA?
Baby Tomatoes, Beef, Beef Stock, Black Beans, Grated Cheese Mix, NOMU Spanish Rub, Orange, Oranges, Ostrich, Ostrich Mince, Pesto Princess Coriander & Chilli Pesto, Sour Cream, Spring Onion, Spring Onions, Tortillas
How many calories does OSTRICH BURRITO FIESTA have?
calories
How much fat content does OSTRICH BURRITO FIESTA have?
grams
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