Burritos with homemade pineapple salsa

A hearty favorite with a twist

I love burritos for two reasons:
1. It is fun to roll the “r”s in burrrrito when people ask you what you’re making for dinner. 2. For a big eater with little money and discerning taste, burritos are a dream. They are cheap, and the possible combinations of ingredients are endless. Here is my favourite burrito combination.


1 package tortillas (Note: Make sure you buy sturdy tortillas. Some organic varieties crumble and fall apart on the grill.)
1 can refried beans, 1 jalepeno (diced)
1 green onion (diced)
1 bell pepper (seeds removed and sliced)
1 small bunch of cilantro (chopped)
cheddar cheese (grated)
1 large advocado (pit and skin removed, cut into slices)
pineapple salsa (see below)
Method: the ratio of the combination is up to you, but make sure you don’t get greedy and over-stuff your burrito – things get messy. Otherwise, add your toppings to the middle of your tortilla in a line, fold in the ends, and roll it up. Heat a bit of olive oil in a non-stick skillet on medium heat. Fry your burrito on both sides till crunchy and golden brown. Enjoy, and don’t forget the napkins.

2. Pineapple salsa
1/2 can sliced pineapple (drained and diced)
2 green onions (dicecd)
1 jalepeno (diced)
a small bunch of cilantro (diced)
1/2 red bell pepper (diced)
1 small, ripe tomato (diced)
a pinch of cayenne pepper
the juice of 1 lime
salt and pepper
2 tbsp liquid honey. 
Method: Combine ingredients in a mixing bowl, cover, and refrigerate until ready to serve. You can use your left over ingredients in an accompanying salad.

Note: the salsa also tastes delicious as an accompaniment for nachos, chicken, or beef. I like it with my scrambled eggs, too.