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Forest Fiesta Mexican Burrito Bowl

Course Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine Mexican
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, no nuts, no shellfish, no tree nut, vegan, vegetarian
Prep Time 10 minutes
Servings 1

Equipment

  • 1 Dehydrator

Ingredients

  • lb shredded chicken or cubed tofu
  • ½ cup salsa
  • ½ cup pinto beans
  • ¼ cup vegetables such as corn, chilies, peppers, etc (whatever is on sale and in season)
  • ¼ cup instant rice
  • ¼ tsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp cumin
  • hot sauce optional

Instructions

At Home:

  • Drain, rinse, and dehydrate canned pinto beans
  • Dehydrate chicken or tofu at 160°F for 4–6 hours until dry 
  • Dehydrate salsa (low sodium is best)
  • Dehydrate diced and cooked vegetables of choice
  • Let everything cool to room temperature. 
  • Combine in an airtight bag: dried beans, dried chicken or tofu, instant rice, dried salsa, and spices. 

On the Trail:

  • Boil about 2 cups water, then turn your stove off. 
  • Add all ingredients to pot and stir to combine. 
  • Put the lid on your pot and place it in a cozy. 
  • Wait about 10-15 minutes to make sure everything is rehydrated. Then, stir it up and check and see if a little more water or time is needed. When all the water is absorbed, and the chicken is soft it’s ready to eat. 
  • Add hot sauce if you like it spicier.