Bean Burritos with Peach Salsa and Cheddar Cheese On the Trail


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

Bean Burritos with Peach Salsa and Cheddar Cheese On the Trail


For 4 Person(s)


  • 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

  1. At home: Heat the oil in a skillet, add the onion and sauté until soft.
  2. Add the garlic and sauté another 2 to 3 minutes, until the garlic is soft.
  3. 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.
  4. 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.
  5. 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.
  6. When finished, the dehydrated mixture should look completely dry and crumbly. Place the dehydrated bean mixture into a heavy-duty ziplock bag.
  7. 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.
  8. At the campsite: Place the bean mixture into a camping pot with a lid.
  9. In another pot, bring approximately 2 liters of water to a boil.
  10. 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.
  11. After 30 minutes, check the mixture and add more water if necessary.
  12. Reheat briefly and serve on tortillas. Top with chunks of cheddar cheese. 

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