CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2012-07-04
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 4 cups cooked brown rice
- 2 can black beans
- 1 bag shredded Jack Cheese
- Jar of Salsa
- 1 avocado
Instructions
You can prepare the rice at home and stash it in a ziplock bag (will keep in the cooler for 2-3 days).
Heat black beans and in a separate pot, heat the rice with 1/4-1/2 cup of water. Heat rice with lid until the water evaporates and rice is steamy.
Spoon rice into bowls and then ladle black beans on top. Add jack cheese on top of hot beans and then a big spoonful of salsa. Add diced avocado on top of salsa. Easy to make and healthy. Good for backpacking if you eat it the first night!
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