Trail Cooking

FBC Meals: Black Beans & Rice

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:

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:

Bring 1¼ cups water and oil to a boil in a smaller pot. Add in dry ingredients, stir well. Cover, turn off 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


When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. 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 stick of cheese, such as co-jack, cheddar or pepper jack. I used montery 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.

FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes. This includes both Amazon and Thrive Life


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