This is a recipe that was inspired by one of our long time camping friends. We were camped on Crab Lake several years ago when she made this amazing Burrito. We have adapted the recipe for longer trips by making a dehydrated bean mix.
We found the perfect recipe in the ‘Backpack Gourmet’ cookbook. It’s a Black Bean Salsa, which is actually meant to be a dip, but we use it as a base for our Burritos. This has become one of our standard camping meals.
We have made it on short trips, long trips, for lunch and for dinner.
It makes a great lunch, but it is pretty filling so we have moved it to our dinner menu.
It is so easy to make too!
Note: In these pictures the bean mix is a light brown, it is usually darker. So don’t worry if your mix looks different.
5 cloves garlic, peeled
3 scallions or half a small onion cut into small pieces
1 can of black beans, rinsed and drained (15 oz)
1 ripe avocado, peeled and pitted
3 ripe tomatoes
1 fresh lime, the equivalent of about 2 tablespoons of juice
1/2 teaspoon chili powder (we usually add more, but you can adjust to taste)
1/4 teaspoon of salt (we are not big salt users, but in this case we usually add a bit more)
Puree all the ingredients in a blender or food processor. Spread on the dehydrator trays.
This dehydrates very fast at 145 degrees. Usually under 12 hours.
Break into small pieces then vacuum seal and you are good to go.
Place the dehydrated beans in a pot or bowl, add water to cover. You want this to be thick enough to go in a Burrito, so start off with less water than you think you need and adjust. You don’t need to heat the beans, but you can if you want.
Make the rice and prepare the salsa (fresh or dehydrated). On a tortilla wrap, layer the beans, rice and salsa.
Short Trips: We make fresh salsa and take an avocado that we slice and add. We also use Basmati Minute Rice (the 10 minute kind that you can buy in individual packets).
Long Trip: We use dehydrated salsa, and instant rice (ready in 1 minute). We try to time it, so that we have fresh avocado, but that doesn’t always happen.
Now we need to figure out how to dehydrate sour cream.
Tip: If you are taking tortilla wraps on a long trip, at home, open the package and add a layer of parchment paper between each wrap. This keeps them from sticking together when they are squished in your food barrel. Another great discovery by my brother-in-law.
We also take the Pringles ‘Nachos’ but I am starting to think it is time to let this go. Someone on our trip brought ‘real’ nachos in a re-purposed milk carton and it was so nice.