eCook Meal
OSTRICH BURRITO FIESTA
with orangey tomato salsa & coriander-chilli pesto
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R257.64
for 4 servings · R64.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Black Beans needs 400 gBlack Beans 500 g 500 g at R57.99 · 80% of packR46.39
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Tortillas needs 8White Tortilla Wraps 6 pk R36.99 · whole pack (size can't be divided)R36.99
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Beef Stock needs 10 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 2% of packR1.10
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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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Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Coriander & Chilli Pesto
- Grated Cheese Mix
- NOMU Spanish Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Beef, Beef Stock, Black Beans, Cheese Mix, NOMU Spanish Rub, Orange, Ostrich, Ostrich Mince, Pesto Princess Coriander & Chilli Pesto, Sour Cream, Spring Onion, 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?
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! 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. 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.
What should be prepared from my kitchen to make OSTRICH BURRITO FIESTA?
Baby Tomato, Beef, Beef Stock, Black Beans, Cheese Mix, NOMU Spanish Rub, Orange, Ostrich, Ostrich Mince, Pesto Princess Coriander & Chilli Pesto, Sour Cream, Spring Onion, Tortillas
How many calories does OSTRICH BURRITO FIESTA have?
calories
How much fat content does OSTRICH BURRITO FIESTA have?
grams