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Burrito-mash, Slow-Cooked Cheesy, Backcountry (ML)
1
Serving
16
Ingredients
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Ingredients
Makes 1 serving- Tortillas (12") 1.0 whole
- Rice (instant) 0.4 cup(s)
- Cheese 1.0 ounce(s)
- Water 0.7 cup(s)
- Spice, Taco Seasoning 0.25 ounce(s)
- Cheese 1.0 ounce(s)
- Cheese Sauce Powder 0.5 tablespoon(s)
- Spice, Red Pepper Flakes 0.5 teaspoon(s)
- Spice, Chili 0.5 teaspoon(s)
- Spice, Cayenne 0.5 teaspoon(s)
- salt 0.5 teaspoon(s)
- hot sauce to taste, optional 0.5 teaspoon(s)
- Bell Pepper 0.25 whole
- Onion, diced 0.5 cup(s)
- Lettuce 2.0 ounce(s)
- Tomato Powder 0.5 tablespoon(s)
Recipe Instructions
This is a lite (especially w/ dehydrated veggies), hearty take on the burrito situation. The goal is to make a "burrito mash" so all the ingredients are cooked slowly together over a long time.
FIRST, PRESOAK YOUR BEANS IN SALTY WATER. For up to a day, ideally. Certainly 8 hours - good for a day hike day.
Add a lot of water to the pot and boil. Add beans. Next add your rice. If it is instant, move quickly to the next steps. If it isn’t, just add your spices and hang tight – but stir, stir, stir! Reduce heat once boiling.
Add your spices now – use plenty. A bit of tomato powder adds a good flavor, but taco seasoning is the real critical addition. Cheez Pow is optional.
Cook until rice and beans are soft and most of the water is absorbed, stirring often to prevent burning. Reduce heat again, add cheese, and cover for a few minutes to let cheese melt.
