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Mexican Veggie Bowl
Camp Kitchen Recipes

Mexican Veggie Bowl

Rice and beans can be so much more when combined with in-season, fresh sauteed veggies and served with cilantro and lime. Bonus points if you hide a couple of cans of beer in your pack, chill them in a stream and bring them out as you serve dinner. 

PRO TIP #1: X-Cups, X-Mugs and X-Bowls have graded measurements molded into the inside surfaces. Delta Spoons are exactly 1 tablespoon.
1 cup/250ml = 1 X-Cup
1 tbsp/15ml = 1 Delta Spoon
2 cups/500ml = 1 X-Mug
 3 tsp = 1 Delta Spoon


Vegan/Vegetarian (with cheese)
Option: add chicken
Serving size: 2
Prep time: 5 minutes
Cook time: 10 minutes

INGREDIENTS:

  • 3/4 cup quick-cooking rice
  • 5-7 oz Tetra Pack black or pinto beans, drained and rinsed (half 10 or 13.4 oz Tetra Pack)
  • 1 small onion (alternatively 2 bulb/spring onions or shallots), very thinly sliced
  • 1 bell pepper, very thinly sliced
  • 1 zucchini, sliced
  • 2 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/2 cup grated Cotija cheese (optional)
  • fresh lime juice

PRO TIP #2: Prep at home! Pack fresh cilantro and a lime in an X-Seal & Go bowl with a paper towel to keep them fresh.

DIRECTIONS:

  • Measure twice the quantity of water to rice using an X-Cup (1 1/2 cup water to 3/4 cup rice).
  • Bring rice and water to a boil in an Alpha Pot or Sigma Pot. Stir, cover and remove from heat. Set aside.
  • Saute sliced onion, bell pepper and zucchini with salt, pepper and olive oil in an Alpha Pan. Season with chili powder and paprika.
  • Add beans and heat through. Option: add chicken for additional protein.
  • Serve beans and veggies on top of rice. Top with Cotija cheese (optional), fresh lime juice and cilantro.

PRO TIP #3: Leftover beans can be stored in an X-Seal & Go for a great bean salad lunch the following day.

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