Enjoy the comfort of warm beans & rice with flavorful veggies in this simple backpacking meal. You can add less water and make it a thick paste to add to a flour tortilla for a burrito, or add more water and tortilla chips to make a tortilla soup. Either way it’s sure to warm your belly and satisfy your hunger after a day of hiking.
At home:
Place the following ingredients in a ziplock baggie or reusable lightweight baggie
1/3 C + 1 Tbs dried pinto beans
1/2 C dried white or brown rice, or quinoa
1 Tbs dried corn – Harmony House
1 tsp dried diced tomato – Harmony House
1 tsp dried white onion – Harmony House
1 tsp dried bell pepper – Harmony House
½ tsp dried jalapeno pepper – Harmony House
Dash of cumin
Dash of chili powder
Dash of garlic powder
Salt & pepper to taste
Pack separately corn chips or a flour tortilla
Pack mini hot sauce packets (optional)
At camp:
Boil 3/4 cup water, add dry ingredients. Allow to sit (covered) or cook until dehydrated 6 to 10 minutes. Add chips to the pot just before eating or add less water and roll into a flour tortilla.
Enjoy!