Bean Burritos with Peach Salsa and Cheddar Cheese On the Trail
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By Eve Chenu
These recipes are designed for a nine-day be dehydrated and taken on a camping trip or hike. This recipe is appropriate for the first or second night of backpacking because the tortillas are perishable. The filling will keep for a long time, however. Please note, this recipe requires a dehydrator to take it on the road.
Fairly difficult
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PrintIngredients
For 4 Person(s)
Recipe
- 1 tablespoons Vegetable Oil
- 1/3 White Onion, chopped
- 2 Garlic Cloves
- 2 1/2 cups Cooked Pinto Beans (Cans or Home-Cooked)
- Salt and Pepper, to taste
- Local Peach Salsa, to taste (like D.L Jardine's)
- 5 Burrito-Sized Flour Tortillas
- 5 Aged Cheddar Cheese Sticks (Pre-packaged from Whole Foods are Convenient for Hiking)
Bean Burritos with Peach Salsa and Cheddar Cheese On the Trail Directions
- At home: Heat the oil in a skillet, add the onion and sauté until soft.
- Add the garlic and sauté another 2 to 3 minutes, until the garlic is soft.
- Add the beans, stir until thoroughly mixed, then mash roughly with a fork or potato masher. Season with salt and pepper, then let the bean mixture cool.
- Add the salsa to the beans, mix well, then spread the mixture about ¼-inch thick onto solid plastic fruit roll dehydrator trays so the mixture doesn’t fall through.
- Dehydrate at 130° to 145° for 10 to 12 hours, or until fully dehydrated. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly.
- When finished, the dehydrated mixture should look completely dry and crumbly. Place the dehydrated bean mixture into a heavy-duty ziplock bag.
- Pack the cheddar cheese into a separate ziplock bag, mark both bags with a permanent marker and place the cheese bag in the refrigerator until you leave.
- At the campsite: Place the bean mixture into a camping pot with a lid.
- In another pot, bring approximately 2 liters of water to a boil.
- Add the boiling water to the bean mixture to cover by at least 1 inch, cover with the lid and let sit for 30 to 45 minutes.
- After 30 minutes, check the mixture and add more water if necessary.
- Reheat briefly and serve on tortillas. Top with chunks of cheddar cheese.
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