Granite Gorge Gallo Pinto

Breakfast

Ingredients 6 servings

Long-Grain White Rice, cooked, prefrozen 2.0 cup(s)

Black Beans (15 oz cans) 1.0 can(s)

eggs 10.0 whole

Precooked Bacon, Prefrozen 8.0 ounce(s)

Yellow Onions 1.0 whole

Olive oil 2.0 tablespoon(s)

Worcestershire Sauce 2.0 tablespoon(s)

Flour Tortillas (8-inch) 8.0 whole

Corn Tortillas 8.0 whole

Shredded Mexican Cheese Blend 1.0 cup(s)

Dairy-Free Shredded Cheese 1.0 cup(s)

Salsa 1.0 jar(s)

Avocados 2.0 whole

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: Cook rice at home; cool and freeze in bags. Freeze bacon.

ON THE RIVER: Heat olive oil in skillet over medium heat. Sauté onion 3 minutes. Add thawed rice, black beans, and Worcestershire sauce; stir-fry together 5 minutes until heated. Move to edges of pan. Fry eggs in the center, sunny-side up or scrambled. Top with chopped bacon. Warm tortillas. Serve with cheese, salsa, and diced avocado.