These are delicious, fresh, versatile—and friendly to a lot of different dietary needs. Plus there is a certain gourmet “wow” factor.
No crunchy pre-folded tacos here. These are the real deal—soft, heated in a fry pan, and with yummy toppings.
- Rip the lid off the tin of the refried beans. Place in a billy, with water around halfway up the sides of the can. Bring the water to a boil, and set aside with the lid on. This will heat up the beans without you having to wash the pot!
- Cook any cookable fillings in the frypan (mushrooms, for example!).
- Heat the tortillas for a short time on each side, until they’re floppy but not crisp.
- Lay all the tortillas and fillings on the table and let people help themselves.
Ingredients
Base: Corn tortillas (Tio Pablo is the only brand I know of at the moment): 4 – 5, plus ample filling, should feed one moderately hungry tramper.
Filling: About 100 – 150g per person of a combo of the following:
- Sour cream
- Refried beans (transporting in a can is easiest)
- Grated cheese
About 100g per person of a combo of the following:
- Salsa verde
- Mushrooms (sautee these in the frypan)
- Avocado
…or whatever else takes your fancy!
Vegetarian + gluten-free
Frontcountry food assessment
Portable factor: Heavy. Portability and longevity depend on the ingredients, but the base is squish-resistant and will last a few days.
Faff factor: Corn tortillas will need a frypan (in addition to a billy). Best with a small group as they are heated one at a time. Cook time itself is short. And bonus: the washing-up is minimal.
Gourmet factor: 5/5
