Bikepacking Recipe: The S24O Burrito
The burrito may well be the official food of bikepacking. It’s widely recognized, easily adaptable to different diets, and has the power to satisfy even the hungriest of riders. Preparing a delicious burrito for dinner before an overnighter is guaranteed to make everyone at camp jealous, plus the prep work is done at home, leaving more time for relaxing—and eating. Find the step-by-step instructions for making a S24O Burrito here…
I’m no expert when it comes to homemade bikepacking meals. I’ve gotten by with store-bought frozen burritos, Pop-Tarts, and itty bitty oatmeal packets for far too long. So, while preparing for our recently published Englishman River Overnighter route, I figured I’d toss together something I’d be excited to eat when I arrived at camp.
For those fortunate enough to still be able to get out on some local bikepacking, the sub-24-hour overnighter (S24O) may very well be the only escape we have this summer. Now more than ever, limiting time spent in public places is something we should all strive for, and preparing your own food at home is one way to reduce your time spent in gas stations and corner stores. It also opens up opportunities for some culinary exploration.
Although the recipe below relies on a campfire to warm the burrito up—which I believe is essential to a truly special dining experience, by the way—the same could be replicated on a camp stove if open fires are restricted. The toppings are also easily adaptable to different diets and allergies: swap the tortillas out for a gluten-free or corn-based alternative, add chicken, or load it up with whatever is already in your fridge. Lastly, burritos fit perfectly in that new hip pack you just bought, and it’s time to get serious about fashion!
Ingredients (Yields 4 Medium Burritos)
- 3 cups vegetable broth
- 1.5 cups rice*
- 1 can (~400ml) diced fire roasted tomatoes (or fresh)
- 1 can (~400ml) black beans (or dried)
- 1 large bell pepper, diced
- ½ medium onion (diced)
- Burrito / Taco Seasoning**
*Rice can be substituted with quinoa, millet, or couscous.
**Seasoning can also be homemade using a mix of cumin, paprika, chili powder, garlic powder, salt, and pepper.
Prep: The Night Before
Step 1: Sauté diced tomatoes, black beans, bell pepper, and onion in a pan.
Step 2: While the veggies cook, boil the rice in the vegetable broth in a large pot.
Step 3: Add salt, pepper, and seasoning to the veggie mix. Stir. At this point, the mixture should be fairly thick, and not overly wet.
Step 4: Remove veggie mix and rice from heat, allow to cool, and keep in the fridge for the night.
Step 5: In the morning, assemble your burritos, including any fresh ingredients like cilantro, avocado, or sprouts. Wrap tightly in tinfoil, and stash in your favourite hip pack. Sorry, no substitutions here.
Step 1: Heat the burritos using your camp stove or campfire. If using an open fire, wait until there are some hot coals and either place the tin foil wrapped burritos directly onto them or use a grill.
Step 2: Cook time is dependent on your cooking method, but could take anywhere from 10 to 20 minutes. They are ready when the contents are hot, and the tortilla has some signs of crisping. Enjoy!
What’s your go-to overnighter meal plan? Let us know in the comments below!
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