Papaya Salsa: Burritos with a twist

Vegetarian Mexican Recipe

A couple of confessions to start.

Firstly: I have been writing this post for 3 weeks now, somehow by leaving my job I became too busy to complete anything. Something about the impending new chapter in my life, entitled Never Too Old To Decrease The Salary And Increase The Joy, overtook every cell of my body and disabled my skill to sit still and write. Excitement, some would say.

Secondly: I have just learned that Pawpaw and Papaya are, in fact, not the same fruit. I thought that when Pawpaw was unripe it assumed the name Papaya, as in thai green papaya salad, however it seems I am mistaken. Don’t get me wrong they’re not all that different, Papaya is darker in colour and sweeter than Pawpaw, but aside from that they’re pretty much tomaito-tomato.

Interestingly both Pawpaw and Papaya taste like childhood to me, a revelation that makes me wonder if I’ve (shock, horror) spent my life eating both of these tropical fruits under false pretences. With every chin-coating, shirt-staining, half moon slice I’m harpooned back to steamy mornings in the queensland summer, gorging on some chilled fruits before a day of fort building and creek swimming.

After polishing of an indecent amount of papaya ala naturale, I decide to get a bit crazy and make a fruit salsa to couple with my cheats chilli bean burritos. I was unsure how my chief taste tester would cope with the fruit and Mexican emulsion however she loved it: the sweet papaya did very well with the heat of the chilli and the tart lime juice. I highly recommend making this dish, it’s now in our regular rotation.

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Burritos with Papaya Salsa
Makes 4 burritos

1/2 papaya, peeled and chopped
1 tomato, chopped
1 minced garlic clove
4cm piece of long red chilli, chopped finely
1 handful corriander, chopped
1t olive oil
1/4 onion, chopped
salt and peper to taste

Cheats Kidney Beans
1 tin Kidney beans, drained
1 tin chopped tomatoes
1t salt
1/2 t pepper
1/2 t dried chilli
sprinkle cayene pepper

4 burritos
100g feta cheese, crumbled
1 Avocado
3 T lime juice
1 clove garlic, minced

1. Please all the cheats kidney beans ingredients in a sauspan and simmer for about 15 minutes (until the sauce is thickened – failure to do so results in watery burrito mixture which is a great crime)

2. Meanwhile, combine all salsa ingredients, mix well, and let sit for at least 10 minutes before serving. An important part of any salsa is the resting period as it allows the strong flavours to immerse together.

3. Mash the avocado, lime juice and garlic together. Set aside.

4. Heat the burritos briefly either via microwave on high for 1.5 minutes or oven on 180 for 3 minutes.

5. Build the burrito: lay burrito flat, add a serve of the beans, salsa and avocado, then top with feta cheese. Eat immediately.

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3 Responses to “Papaya Salsa: Burritos with a twist”

  1. Y-U-M…who needs a higher salary when you have dishes like these ;-)…might try this

  2. Fantastic! I love that you make this salsa with a fruit from your childhood! I make fruit salsa with peaches, which is a fruit very much from my childhood in Georgia, USA. Fruit salsa is THE BEST.

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