eCook Meal
Veggie Black Bean & Coriander Burrito
with caramelised-onion basmati rice & a spicy corn salsa
These veggie and caramelised-onion basmati rice stuffed toasted tortillas are a mouthwatering mouthful. With every bite, expect layers of sour cream, fresh coriander, pops of charred corn & creamy black beans, all taken up a tastebud level with some spicy tomato salsa. A fulfilling filling indeed, Chef!
Serving guide
Choose your portion size.
FLUFFY RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the Tomato, the jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the sour cream and top with the Onion rice, the coriander, the charred corn and beans, and the spicy Tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
FLUFFY RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the Tomato, the jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the sour cream and top with the Onion rice, the coriander, the charred corn and beans, and the spicy Tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
FLUFFY RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the beans until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 10-12 [12-15]|#7DA0D7 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the tomatoes, the jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the sour cream and top with the Onion rice, the coriander, the charred corn and beans, and the spicy Tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
White Basmati Rice - 150ml
Corn - 150g
Black Beans - 360g
Onions - 2
Tomatoes - 2
Sliced Pickled Jalapeños - 45g
Sour Cream - 125ml
Wheat Flour Tortillas - 6
Fresh Coriander - 30g
FLUFFY RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED Corn & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn and the beans until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED Onion RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 10-12 [12-15]|#7DA0D7 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the tomatoes, the jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the sour cream and top with the Onion rice, the coriander, the charred corn and beans, and the spicy Tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!
White Basmati Rice - 200ml
Corn - 200g
Black Beans - 480g
Onions - 2
Tomatoes - 2
Sliced Pickled Jalapeños - 60g
Sour Cream - 160ml
Wheat Flour Tortillas - 8
Fresh Coriander - 40g
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Veggie Black Bean & Coriander Burrito?
The preparation time for Veggie Black Bean & Coriander Burrito with caramelised-onion basmati rice & a spicy corn salsa is between 20 and 40 minutes.
What is the total time required to make Veggie Black Bean & Coriander Burrito with caramelised-onion basmati rice & a spicy corn salsa?
The total time required to make Veggie Black Bean & Coriander Burrito with caramelised-onion basmati rice & a spicy corn salsa is between 30 and 50 minutes.
How many servings does Veggie Black Bean & Coriander Burrito provide?
4 servings
What are the main ingredients in Veggie Black Bean & Coriander Burrito?
Black Beans, Corn, Fresh Coriander, Onion, Pickled Jalapeño, Sour Cream, Tomato, Wheat Flour Tortilla, White Basmati Rice
What is the nutritional information of Veggie Black Bean & Coriander Burrito?
Calories: 823, Carbs: 139 grams, Fat: grams, Protein: 24.6 grams, Sugar: 17.1 grams, Salt: 1126 grams
How do I prepare Veggie Black Bean & Coriander Burrito?
TOASTED TORTILLAS: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. SPICY SALSA: In a bowl, combine the tomato, the jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside. CARAMELISED ONION RICE: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover. WRAP UP DINNER!: Time to assemble! Lay down the toasty tortillas. Smear over ½ the sour cream and top with the onion rice, the coriander, the charred corn and beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef! CHARRED CORN & BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SOUR CREAM SAUCE: In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside. FLUFFY RICE: Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Veggie Black Bean & Coriander Burrito?
Black Beans, Corn, Fresh Coriander, Onion, Pickled Jalapeño, Sour Cream, Tomato, Wheat Flour Tortilla, White Basmati Rice
How many calories does Veggie Black Bean & Coriander Burrito have?
823 calories
How much fat content does Veggie Black Bean & Coriander Burrito have?
grams