A quick meal for the outdoors with veggies, beans and meat in a bowl – or on tortillas as a burrito (or as I found….tortillas that are shaped into bowls), which the boys loved.
We headed out for a day at a local park, that sits on a harbor on our island.
Low tide early in the day.
It has a little heat, from a pinch of dried jalapeños.
Ready to go, just add in a oil packet and cheese, and maybe tortillas.
Packed to last in a Food Vac bag.
Ready to eat.
Black Beans & Rice
In a quart freezer bag or a Food Vac bag:
- ½ cup instant rice
- ¼ cup cooked dried black beans
- ¼ cup freeze-dried hamburger
- 2 Tbsp freeze-dried corn
- 2 Tbsp freeze-dried red or green bell peppers
- 1 Tbsp dried onion
- ¼ tsp dried jalapeños (bulk spice section)
- ¼ tsp dried garlic
- Pinch of sea salt
Also Take:
- Tortillas, if desired
- 1 ounce cheese*
- 1 Tbs or 1 packet oil
FBC Method:
Place the bag in a FBC Cozy or similar.
Add 1¼ cups boiled water and oil to the bag, stirring well.
Let sit for 15 minutes.
One Pot Method:
In a smaller pot, bring 1¼ cups water and oil to a boil. Add the dry ingredients and stir well. Cover, turn off the stove, and let sit for 15 minutes.
If at high altitude, or in cold temperatures, insulate pot in a pot cozy.
For both:
Serve in tortillas with cheese if desired.
Serves 1, serves 2 with tortillas
*Notes:
When prepping recipes using freeze-dried ingredients (versus dehydrated), you want to ensure the bag is well sealed, particularly with freeze-dried meat. A plastic bag will work great if you are making the meal to use that weekend. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
For the cheese, if on a short trip, grab a pre-wrapped cheese stick, such as co-jack, cheddar, or pepper jack. I used a Monterey jack. Look in the cheese section near the cheese sticks, many stores sell them by the piece. If a longer trip, shelf-stable cheese is a good choice.
The tortilla bowls I came across.
~Sarah