Time: 10 minutes
Servings: 1
Calories per serving: ~670
Dry weight: ~160g
Ingredients
- 55g dehydrated refried beans
- 45g instant rice (pre-cooked, not ordinary dried rice)
- 30g mature cheddar cheese
- 30g tortilla chips
- 6g taco seasoning
- Salt, pepper and chilli flakes (optional)
- 300–350ml water
Method
- At home, combine the beans, rice and taco seasoning in a ziplock bag. Pack the cheese and tortilla chips separately.
- At camp, bring 300–350ml water to the boil.
- Add the beans, rice and seasoning. Simmer for 1 minute, stirring to prevent sticking.
- Remove from heat, cover and leave for about 5 minutes to rehydrate.
- Dice the cheese and stir into the hot mixture until melted.
- Crush the tortilla chips over the top immediately before eating.
Notes
- Use 300ml water for a thick meal, or 350ml+ for a soupier consistency.
- Dehydrated refried beans are essential for quick cooking. Ordinary tinned beans are too heavy for backpacking.
- Tortilla chips soften quickly, so add them last.
- For a larger meal, increase the beans, rice or tortilla chips.
- Hard mature cheddar is preferable for short backpacking trips; keep it cool where possible.
Source: Andrew Skurka – Beans and Rice with Fritos and Cheese, adapted with metric quantities and tortilla chips.
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