With backpacking season now in full swing your once favorite dehydrated meal may be starting to look unappealing. Easy to prepare and always delicious, burritos are among one of the most favored dinners enjoyed by backpackers across the country and the globe. Here are three burrito options you may consider when planning for your next adventure.

Basic Backpacking Burritos

Preparation:
Grate cheese (whatever you prefer) and put in a ziploc bag
Optional: Chop 1/4 cup onions finely and put in a ziploc bag
Optional: Freeze 1/4 pound ground beef in freezer

Ingredients:

• 6-8 gordita sized flour tortillas (tortillas pack well, and are great on the trail)
• 1 cup dry instant refried beans mixture
• 2 cups of Minute rice (If possible, use the “boil in a bag” kind)

Optional:

• 1/4 pound frozen ground beef
• Pre-chopped onions
• Butter or olive oil, about 1 tablespoon.
• Hot sauce

At camp:
Start boiling about 1.5 cups water. When water comes to a boil, put in the bag of Minute rice. (Follow directions for cooking rice–it could need boiling for as short as 5 minutes, or as long as 10 minutes). Add the instant refried beans to the hot water, mix, and cover, away from heat.

Meanwhile, if you so desire, sautee the onions in butter or olive oil until translucent, and then saute ground beef (which will have thawed by the time you get to camp). Saute until the meat is browned.
By now, you will have the basic staples for this dish: the tortillas, the beans, rice, and if you so desire, the beef.
 
Backcountry Veggie Burritos

Ingredients:

• 2 cups water
• 1/4 cup each of lentils, blanched (instant) brown rice, instant (refried) beans.
• 1-2 tablespoons dried chopped onions
• 1-2 tablespoons taco or burrito filling spice (read the labels and find one you like)
• A shake or two of Mrs Dash's "hot" seasoning blend (formerly their "southwest" blend)
• Low-sodium veggie, vegan, beef or chicken bullion or equivalent (if desired)
• Dried (powdered) cheese or hummus
• Other spices etc to taste.

At camp:

Add the lentils and rice to water along with the spices and onions. Bring to a boil and then simmer about ten minutes, until the lentils and rice are almost done (a little al dente.) Add the instant beans, mix well over the heat until the beans have started to rehydrate well. Set aside and let stand for five minutes or so, stirring occasionally. Serve on appropriate (burrito) tortillas with typical garnishes.

Mashed Potato Burritos

Ingredients:

• 3/4 cup instant mashed potatoes
• 1 Tbsp dry milk
• 1 Tbsp butter powder
• 1 Tbsp sour cream powder

Also take:

• 2 soft taco sized flour tortillas
• Salsa to taste
• 1-2 ounces of cheddar, Cojack or Pepper Jack cheese

Freezer bag method:

Add 1 cup hot water to the quart freezer bag. Stir well, seal and let sit while you prep the cheese.

Insulated mug method:

Add the dry ingredients to your mug along with 1 cup near boiling water. Stir well and let sit while you prep the cheese.

For both methods:
Slice the cheese up. Lay down a section of clean paper towel. Place your tortillas down. Spread the mashed potatoes between the two tortillas. Top with cheese, then salsa. Roll up and eat.

Recipe courtesy of Trailcooking.com