Beef & Bean Burrito
Submitted by PasnThru
- ½ Tbsp Olive Oil
- ½ Cup Chopped Onion
- 1 tsp Minced Garlic
- 1 Cup Water
- 1 Can of Canned Beef(14 oz)
- 2 tsp Chili Powder
- 1 tsp Dried Leaf Oregano, Crumbled
- ½ tsp Ground Cumin
- ½ tsp Salt
- ¼ tsp Ground Pepper
- 1 Can Re-fried Beans (16 oz)
- 1 Can Enchilada Sauce (10 oz)
- 6 Flour Tortillas (8-inch, non-refrigerated) wrapped two at a time in foil
The canned beef needs a little preparation. Pour meat onto a plate and rinse the congealed fat and liquids from the meat under running water. Using a fork or fingers, lightly shred the beef into bite size pieces. Watch for and remove any fat in the meat.
Heat oil in a large skillet over medium heat. Add onion and garlic, sauté until onion softens.
Add water, chili powder, oregano, cumin, salt, and pepper. Simmer for 2-3 minutes.
Add meat, re-fried beans and enchilada sauce. Heat thoroughly, stirring often. Add just enough water to make the mixture thin enough to pour and spread evenly on dehydrator trays.
Dehydrate at 125° for 8 – 10 hours. After about four hours in the dehydrator, break up any mixture that is stuck together with your fingers to expose pieces to more air circulation.
Divide dried mixture into three zip lock bags, each with two foil wrapped tortillas. Makes three 1-cup servings.
On the Trail:
Combine about 3/4 cup water with one cup dehydrated burrito mixture. Bring to a boil and continue cooking another minute or two. Remove from stove and place pot inside insulating cozy for ten minutes. Add a few tablespoons of additional hot water if necessary for a good texture.
Choose your favorite way to heat the two soft flour tortillas. A few clean twigs across the top of a pot of boiling water (already heating for the side dish) makes a nice steamed tortilla. Tortillas spread out on a clean forked stick directly over the fire works well but keeps you busy. Placing the tortilla foil on top of the rehydrating burrito meat with the tortillas on top of the foil is an easy way to soften the tortillas.
Spoon 1/2 of the re-hydrated mixture onto each tortilla; roll up and eat.
Additional Comments or Suggestions:
If you added too much water, you can dip the tortilla in the "stew" or tear up the tortilla to use like crackers in the "soup".
After trying out the dehydrated canned beef, you may want to replace the ground beef in some of your other recipes.
One serving with two tortillas and a small side of Senor Glenn's Mexican Rice and Beans makes a great meal that will have you looking for the Margarita!
Chef Glenn's Comments:
Thanks for submitting this hardy backpacking meal PasnThru! Tortilla wraps are a tasty way to eat any stew such as Bean Bark Stew or Honeymoon Chili. I sometimes carry a block of cheddar cheese and cut off a few slices to roll up with the meal. An 8-ounce block will usually keep for a day or two.
Warning: Re-fried Beans May Cause Flatulence.
If PasnThru starts PasnGas, you may want to check this out:
Flatulence Remedy for Scouts>
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