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 Mince - 150g
Beef Stock - 2.5ml
NOMU Spanish Rub - 15ml
Black Beans - 120g
Spring Onion - 1
Baby Tomatoes - 100g
Orange - 1
Tortillas - 2
Grated Cheese Mix - 50g
Sour Cream - 50ml
Pesto Princess Coriander & Chilli Pesto - 15ml
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 Mince - 300g
Beef Stock - 5ml
NOMU Spanish Rub - 30ml
Black Beans - 400g
Spring Onions - 2
Baby Tomatoes - 200g
Orange - 1
Tortillas - 4
Grated Cheese Mix - 100g
Sour Cream - 100ml
Pesto Princess Coriander & Chilli Pesto - 30ml
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 Mince - 300g
Beef Stock - 5ml
NOMU Spanish Rub - 30ml
Black Beans - 400g
Spring Onions - 2
Baby Tomatoes - 200g
Orange - 1
Tortillas - 4
Grated Cheese Mix - 100g
Sour Cream - 100ml
Pesto Princess Coriander & Chilli Pesto - 30ml
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!
Ostrich Mince - 600g
Beef Stock - 10ml
NOMU Spanish Rub - 60ml
Black Beans - 400g
Spring Onions - 3
Baby Tomatoes - 400g
Oranges - 2
Tortillas - 8
Grated Cheese Mix - 200g
Sour Cream - 200ml
Pesto Princess Coriander & Chilli Pesto - 60ml
Woolies Products in this dish
