Camping Recipe: Red Beans, Rice and Avocado Burritos

Red beans, rice and avocado burritos are an easy way to add a little variety to your camping meal plan. Requiring simple, easily packable ingredients, these burritos are perfect for overnight hikes. The first time I made these was on a hike on the Duckabush Trail on the edge of Olympic National Forest in Washington. There are some good hills on this trail, and we were all ready to eat after setting up camp. They are so simple and good that they might just become part of your dinner routine at home! This guide tells you what ingredients you will need, and directions on how to cook these camping burritos.

Ingredients for 4+ Burritos

• 1 - Box Zataran's (or comparable) Red Beans and Rice Mix (I have used black beans and rice)
• 4 - Flour tortillas (I like the large size tortillas, but use whichever size you prefer)
• 2 - Avocados
• 1 - Container of cream cheese
• Water

Cooking Steps

1. Prepare Red Beans and Rice as per instruction on the box. This is the longest step, and can take about 30 minutes after the water boils, so plan accordingly. You do not want to keep a bunch of hungry hikers waiting too long!
2. Spread cream cheese on tortillas. I usually make a 2-3 inch wide liberal spread across the diameter of the tortilla. Use as much or little as you want.
3. Peel and slice avocados. Put ½ of an avocado on each tortilla on top of the cream cheese strip. Try to spread them evenly, so there is avocado in every bite after the burrito is rolled.
4. Smother the avocados and cream cheese with steaming hot red beans and rice. The cream cheese will sort of melt in the rice and beans.
5. Serve hot on plates with forks, as they can be a little messy.

These are sure to be a hit! My mouth is watering as I finish this guide. This is a filling meal that will satisfy the appetites of hungry hikers. Clean up is easy, and you can easily pack out the trash.