Southwest Bean Salad Wraps
Black beans, corn, and lime rolled into tortillas. No stove, no pot, no fire.
- calories
- 430
- weight
- 9 oz
- cal / oz
- 48
- protein
- 13 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- No cook
- Car camping
- Day hike
- Canoe / raft
- Basecamp
- Vegetarian
- Vegan
- Dairy free
- Nut free
- Eat in the bag
- Pre-mix at home
- Needs a cooler
- Dump and stir
Ingredients
| Canned black beans | 1 cup | drained well |
|---|---|---|
| Canned or thawed corn | 1/2 cup | drained |
| Tomato | 1/2 cup diced | roma holds up in a cooler better than slicing tomatoes |
| Avocado | 1/2 | pack it whole and cut at camp |
| Cilantro | 2 tbsp chopped | |
| Lime | 1 | juiced |
| Chili powder | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Whole wheat tortillas | 2 large |
Method
- At home, drain the beans and corn hard. Any leftover liquid ends up in the tortilla.
- Combine beans, corn, tomato, cilantro, lime juice, chili powder, and salt in a leakproof container. Seal it and put it in the cooler.
- At lunch, cut the avocado and fold it in. Do this last, not at home.
- Spoon the filling down the center of a tortilla, leaving the bottom third empty. Fold the bottom up, then roll the sides in.
- Eat it standing up. Assembled wraps do not keep.
This is a cooler lunch, not a pack lunch. Beans, tomato, and avocado are wet and perishable, so it works for car camping, a paddle day, or a short hike out from the trailhead — anywhere the container can stay cold until noon. Past that, the math stops working and you want something dried.
The two rules are draining and timing. Beans and corn straight from the can carry enough liquid to turn a tortilla to paste in twenty minutes, so drain them until nothing pools in the container. The avocado goes in at camp for the same reason: mashed early it releases water and browns, folded in late it does the job of a sauce without one.
Packing
Filling in one screw-top container, tortillas flat in their own bag, avocado and lime loose. Keep the container near the top of the cooler so you are not digging for lunch with wet hands.
Variations
- Swap the tortillas for corn chips and eat it as a scoop salad. That version is gluten-free.
- A packet of taco seasoning replaces the chili powder and salt.
- Dehydrate the drained bean-corn mix at home and rehydrate with cold water for a shelf-stable version. Skip the avocado and carry olive oil instead.
https://camprecipes.com/no-cook-vegan-southwest-bean-salad-wraps