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.