Vegetarian Trail Burritos

Trail Burrito photo

During our cross-country family camping trip this summer we tested out a few new home-made recipes that took advantage of dried ingredients made using my L’Equip dehydrator. I’d like to share one of them that was easy to make ahead of time, very successful when re-hydrated and totally delicious to eat – called Trail Burritos.

For this recipe you will need:

  • 1 can of kidney beans (15oz)
  • 1 cup of Pace Picanté Sauce
  • 2 ounces of Mexican cheese
  • 2 tortillas (whole grain optional)
  • 1 cup of water to reheat
  • Creates one serving (=2 small burritos)

At Home:
Dry the kidney beans and picanté sauce in a food dehydrator for 4-5 hours or until completely dry. Make sure to rinse/wash the canned kidney beans before you start to dehydrate them.  Use parchment paper or plastic wrap to line the trays of your dehydrator before spreading out the picanté sauce – you don’t want it dripping through the fine mesh of the trays and making a huge mess.  When dry, you can peel off the strips of picanté sauce like fruit leather and tear it up into small pieces.  Mix together the dried beans and picanté sauce pieces together an store in a ziplock bag, carry the cheese (grated) and tortillas separately.

On the Trail:
Boil up one cup of water and add it to the dried bean and picanté sauce mix. You should be able to pour the hot water directly into the ziplock plastic bag, just be careful and use a cloth or something to hold the thin plastic bag so that you can avoid getting scolded by the hot water.  Mush the bag/mix around with your fingers while it rehydrates making sure there are no areas where the hot water doesn’t reach, pay close attention to the corners of the bag. Let it sit for 1-2 minutes.

The end product will have the consistency of refried beans. Spread it evenly over your two tortillas and sprinkle over the cheese. Then roll the tortillas like a burrito and eat them from your hand – no plates or utensils needed!

Adjust to Taste!
Feel free to experiment with other ingredients using this basic recipe. For example, you can make some one minute rice using a little extra boiled water to extend the bean and sauce mix and get an extra serving or two out of the ingredients. You can choose a hotter or milder picanté sauce to spice up the flavor a little bit to suite your tatse.  I’ve even used some dehydrated beef “gravel” as one of the dry ingredients and added that to the bag – tasted delicious.

Enjoy the recipe and see what other variations you can come up with. If you have any ideas or suggestions leave a comment below.

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  • Diane

    Sounds delicious. I will try it on my next trip!!

  • twency

    Do you dry the cheese?  If not, how many days is it good for unrefrigerated?  (I suppose ambient/pack temperature is a significance variable.)

    • See same response above!

      • twency

        Thanks! I’m impressed that I got a notification from Disqus about this response. You were using some other comment system than Disqus when I first left it, I believe.

  • Twency

    Do you dry the cheese?  If not, how many days is it good for unrefrigerated?  (I suppose ambient/pack temperature is a significance variable.)

  • Jate

    Same question about the cheese: How’d you keep the cheese?

    • We were driving cross country so weight wasn’t an issue like it is when I go backpacking. We used a small soft-sided cooler bag to store things like cheese that needed to be kept cool. We also had the ability to stop by stores and pick up fresh supplies.

      I’ve taken these backpacking too and what I do is make them up before my trip, wrap them in foil and freeze them. The foil is usually sufficient to keep them frozen or cool for a day or two if you’re careful. Then warm them up and enjoy! It’s easier than you think.

      You could also look into hard cheeses that are better for traveling, or those mini bell cheeses that are already wrapped – lots of cheesy options :)