FOOD CALCULATOR
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General
Ingredients 10 servings
Dried Black Beans, soaked and cooked, prefrozen
2.0
cup(s)
Butternut Squash, prefrozen
2.0
pound(s)
Corn (15 oz cans)
2.0
can(s)
Diced Tomatoes (14 oz cans)
2.0
can(s)
Vegetable Broth
4.0
cup(s)
Yellow Onions
1.0
whole
Garlic, minced
3.0
piece(s)
Cumin
1.0
tablespoon(s)
Chili Powder
1.0
teaspoon(s)
Smoked Paprika
1.0
teaspoon(s)
Olive oil
2.0
tablespoon(s)
Fresh Cilantro, chopped
0.25
cup(s)
Limes, juiced
2.0
whole
Corn Tortillas (for serving)
1.0
package(s)
Recipe Instructions
PRE-TRIP PREP (MAKE AHEAD): At home, sauté onion and garlic in olive oil. Add squash, beans, corn, diced tomatoes, broth, and all spices. Simmer 25 minutes until squash is tender. Cool and freeze in large zip-lock bags.
ON THE RIVER: Thaw stew the day before use. Heat in a pot over medium heat 15–20 minutes until hot throughout. Stir in cilantro and lime juice just before serving. Serve with warm corn tortillas.
