Please enjoy this amazingly delicious trail food recipe – an exciting version of rice and beans with lots of veggies. The veggies give you those important vitamins and minerals that are often lacking on the standard thru-hiker diet. Bonus it’s vegetarian, but easily made vegan by omitting the cheese. I based this on the Mary Janes Farm Bare Burrito, which is tasty but costs about $10 per meal. My goal was to create a delicious and easily prepared meal for a fraction of the price. I made a dozen or so for my AZT thru-hike and was very happy at how they turned out! A meal I never tired of, I ate these every few days for dinner. Hiking companions Mary and Dan tried one too and said they loved it. Try it for yourself and enjoy!
1/3 cup dehydrated rice (I dehydrated my own, but any kind of Minute Rice is great)
1/4 cup dehydrated refried beans (find it in the bulk bins at your grocery store)
3 tbsp dehydrated corn
1-2 tbsp dehydrated bell pepper
2-3 tbsp dried kale
1 tbsp dried zucchini or cabbage
1 tbsp dried carrots
1.5 tbsp cheese powder (I used cheddar, but any will do, even parm – or use real cheese)
2 tsp onion flakes
1/4 tsp garlic powder
dash of dried jalapenos or red pepper flakes
dash of salt and pepper
hot sauce of your choice, to taste (I’m partial to Tapatio packets)
At Home: Add all ingredients (except for hot sauce) into 1 quart sized or ziplock freezer bags. Shake to combine.
On Trail: Bring a few cups of water to a boil. Remove pot from heat. Pour boiling water into ziplock bag and stir and shake until ingredients are mixed thoroughly and hydrated to the proper level of hydration (tip: add a little more than you think you will need. you can always add more boiling water if it’s underhydrated). Let sit for 5-10 minutes before adding hot sauce to your liking. Eat!