Welcome back readers! First post of 2022 – yay!
It has been a busy, busy, busy year.
I recently went on my first big backcountry trip back in British Columbia and I was itching to try out some new recipes (very grateful to my friends for letting me do that with them)! This one is a variation of my usual hiking lunch of “breads and spreads” – though on this trip we were kayaking.
It’s quick to whip up, fairly calorie dense, and gluten-free and soy-free, if that matters to you. The serving size for this one is on the higher end, mainly because we’re working with standard grocery-store quantities. This means there’s literally zero prep to do at home.
Trail Tacos
A no-cook Mexican-inspired recipe, perfect for lunches on the go. Trail tacos are hearty, delicious and protein-packed while being vegan, gluten-free and soy-free. This will feed a large group easily and quickly, and only requires items you can find in most grocery stores.
Ingredients
- 15* medium-sized corn tortillas**
- 200 g shredded*** vegan cheese of choice****
- 2 ripe avocadoes
- 1 can refried beans
- 1 small can (~200g) of salsa of choice
- 1 lime (optional)
Instructions
At Home
- Nothing. Except if your salsa came in a glass jar or a large size, you might want to repackage that into something easier to carry.Make sure to pack a can opener!
At Camp
- Slice up the avocadoes and quarter the lime if you brought one.
- Smear some of the refried beans down the centre of one tortilla.
- Add a few pieces of the avocado, sprinkle some shredded cheese, and top with salsa.
- Add a squeeze of lime, fold the taco and enjoy!
Notes
- *Each serving is approximately 3 tacos per person, with a little extra just in case.
- **You can also use wheat tortilla, but then it wouldn’t be gluten-free.
- ***Instead of shredded cheese, you can get a block and slice it up.
- ****To keep it gluten-free and soy-free, we used Daiya cheese. But instead of cheese, you could also use vegan queso.
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