We can’t pinpoint why, but a statement we stand behind is that that we have never had a store-bought backpacking meal that tastes as good as the ones we make ourselves. We just developed a new taco recipe that proves the point yet again.

Beans are our primary source of protein on the trail (and at home), and they definitely don’t disappoint in these Black Bean and Cilantro Lime Rice Tacos. What makes this recipe particularly unique is the rice; we make cilantro-lime rice and then dehydrate it, instead of adding cilantro and lime with the rest of the ingredients. This embeds the cilantro & lime flavors in the rice in a delicious way. The recipe is below. We hope you enjoy it as much as we do!

Ingredients for dehydrating:

(note, the below quantities will make more-than-enough dehydrated ingredients for 2 servings, see assembly instructions later)

• 2 cup uncooked long grain rice

• 4 cups water

• Zest of 2 limes

• Juice of 2 limes

• 1 cup chopped cilantro

• ½ tsp salt (for rice)

• 2+ cans Westbrae black beans (or any canned black beans)

• 1+ Zucchini, sliced

• 1+ Onion, chopped

• 1+ Red Pepper, sliced

• 1+ Jalapeno, sliced

Ingredients that won’t be dehydrated:

• 1/2 Tbsp Chili powder

• 1 tsp Garlic powder

• 1 tsp cumin

• ½ tsp Salt

• ¼ tsp Cayenne pepper

• 6 street tortillas or 3 oz tortilla chips/fritos

• Avocado (optional)

At home:

Cook the rice according to package directions. Combine with lime, lime zest, cilantro and 1/2 tsp salt. Dehydrate the rice. On separate trays, dehydrate black beans zucchini, onions, bell peppers, and jalapeno.

Once ingredients are all dehydrated, add 1 cup dehydrated black beans, ⅔ cups dehydrated cilantro lime rice, ⅔ total cups of the dehydrated veggies (relative proportion of each is up to you), and the spices to a ziplock bag. Label the bag so you don’t forget what it is if you don’t eat it for a year!

On the trail:

Empty bag of food into a pot and add 1.5 cups of water. Bring to a boil, reduce heat, and simmer 1 minute. Turn off heat and let sit covered for 10 minutes. Eat on (6) street tortillas with an avocado on top, or enjoy as a taco-bowl with crumbled tortilla chips or Fritos on top.

Makes 2 servings. 760 calories per serving if eaten on tortillas with avocado, or 610 calories if eaten with tortilla chips.

Video version:

The video version of this recipe on TikTok and Instagram is a collaboration with Westbrae Beans. Their beans are great!

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