A DIY DEHYDRATED BURRITO BOWL
A DIY meal designed to fuel you on the mountain without sacrificing quality of ingredients.
Approximate nutritional value: 734 calories, 100g carbs, 61g protein.
1 – HOUR PREP. 6 – 10 HOURS OF DEHYDRATION.
1 backcountry meal. During prep you can cook/prepare multiple servings at once.
· Saute pan
· Large cooking pot
· MEAT! 10-Tray Dehydrator
· MEAT! Vacuum Sealer+
· MEAT! Vacuum Sealer Bags
· 6 – sheets of parchment paper cut to the size of the dehydrator trays
Note: per serving or individual meal (we recommend cooking in bulk ex: 3 cups of black beans = approximately 6 meals of ingredients or 2lbs of Venison = approximately 6 meals of ingredients).
· 1/2 cup pinto beans
· 1/2 cup black beans
· 1 cup (cooked) of Spanish, brown, or white rice
· Fresh cilantro
· Fajita mix
· 5 oz cooked venison (substitute lean ground beef, the less fat the longer shelf life/better preservation)
· 1/4 cup hatch green chilies
· 1/2 cup fresh salsa
PREP: All ingredients should be cooked to proper/safe temps prior to dehydrating.
BEANS: Strain the black and pinto beans to remove as much moisture remaining from the beans as possible. In a sauté pan, heat the beans on low heat until any reaming moisture is cooked off and set aside (be sure not to burn the beans).
VENISON: In a sauté pan, cook the venison on medium heat until brown and crumbly. Add fajita mix, salt, and pepper to liking and set aside. (Pro tip: if the meat isn’t seasoned to liking before it’s dehydrated it’s not getting more flavor, so make sure it tastes good!)
RICE: Bring 2 cups of water to a boil in a medium sauce pan. Once boiling stir in 1 cup of rice and cook for 17 - 20 minutes or until tender. Strain any remaining water and set aside.