The Epic Backpacking Burrito!

I am always trying to come up with new, easy, tasty, and fun backpacking foods! I love Mexican food, and decided a burrito would be easy enough. Well, it took me 3 test batches to get the ratios right, but this is what I came up with. Thanks to the cheese, and all the spices. It actually makes those freeze-dried beef crumbles pleasant to eat! You could eat this without the tortilla, or if you can get chips into camp without crushing them. It would make a fine dip…

Backpacker Beef Burrito

25g (1/3 cup) of freeze-dried beef crumbles (149 c)

50g  (1/2 cup) Dehydrated refried beans (200 c)

35g (1/3 cup) minute rice (130 c)

2oz (56g) stick of pepper jack cheese (180 c)

3/4 tsp Chipotle

1/4 tsp fresh ground black pepper

3/4 tsp Ancho

2 tsp Paprika

1 tsp Onion Powder

3/4 tsp Garlic Powder

3/4 tsp Cilantro

1/2 tsp Cumin

3/4 tsp smoked salt

6oz water

1 big ass tortilla (200c)

If you opt out of cheese, consider adding oil for richness.

Total Calories for this recipe is 859

Procedure: Measure out all the dry ingredients at home, and put them in a 1qt ziplock bag. On the trail, use the graduation marks on a Nalgene bottle to measure out 6oz of water. Bring the water to a boil. Add cheese, and the dry ingredients. Cover, and let rest for 10 minutes. Stir the ingredients, and dump them out into your tortilla. Fold it up like a burrito, and shove it into your mouth hole!