Ingredients

  • 2 cans of beans ( I used Kidney and Borlotti)
  • 1 can of corn
  • 1 red onion
  • 1/4 red cabbage head
  • 3 garlic cloves
  • 1 teaspoon chiliflakes
  • 1 teaspoon ground cumin
  • a splash of soy
  • Freshly ground black peppar and sea salt
  • Tortillas

Servings

1

Directions

This is a great recipe as all the ingredients never really go off. Cabbage last long and so does tortillas. Onion and garlic are also long lasting and ingredients one always have around. Canned beans are easier to deal with on the road than dried ones, and so are dried spices.

I start with chopping the onion and garlic briefly. It doesn't have to be perfect, just chop and throw in a pan. Fry in olive oil together with the dry spices until the onion is translucent. 

Add the beans, corn and the soy. Salt & peppar. 
Now the trick is to let it cook for a while so it gets more juicy than saucy, which will make it both easier and tastier to eat as the flavour will have time to spread and the mix wont be too watery.
Taste it and add more of what you feel would be needed. 

Right in the end I throw in grated or finely sliced red cabbage so it doesn't loose its crunchiness or color. I like different textures in food and one have to eat with the eyes as well right. 

Put the entire pot on the table and let people serve themselves onto tortillas. 
Any condiments like sweet chilly or aioli is a great add on if you have them laying around at camp.