The Brave Ski Mom

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Ski Day Burritos Take Flight! (Recipes for Instant Pot Pinto Beans and Veggie Burritos)

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a foil wrapped burrito makes a good ski lunch
Depending upon how you feel about reusing foil (we think its a grand idea!), return the foil wrapper to your pocket and save for the next day’s lunch.
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If you’ve been reading Braveskimom.com, you know that we don’t really like dropping our hard-earned cash on expensive ski resort lunches.

We feel the same way about airport and airplane food.

So, this summer we took veggie burritos to new heights — carrying them on a noontime flight in lieu of purchasing something at the airport.

BEST.MOVE.EVER.

Not only were the burritos easy to pack and transport (and passed TSA with no problems), but they taste as good at 30,000 feet as they do on a chairlift. Best of all, they didn’t generate mountains of plastic trash!

So, since we’re in the midst of prime family vacation time right now, I’m sharing the recipe again today — with one notable improvement — No-Soak Instant Pot Pinto Beans as a substitute for slow cooker or canned beans. These beans are seriously delicious.

And lest I forget, these burritos are also running, camping, hiking, cycling staples at our house. Heading out for adventure?

Bring on the veggie burritos.

Instant Pot No-Soak Pinto Beans

(If you don’t have an Instant Pot, what are you waiting for? These handy pots can save the sanity of many a ski mom and dad!)

Ingredients:

  • 1 onion, diced
  • 4 cups chicken broth
  • 1 1/2 cup water
  • 3 tsp “house mix” (a handy blend of 2 parts salt to 1 part garlic powder and 1 part black pepper — make a lot and keep it on hand to flavor everything)
  • 1.5 tsp ancho chile powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • cayenne pepper to tast
  • 1 pound dried pinto beans, rinsed

Directions:

  1. Saute onions in Instant Pot for 6 minutes using the SAUTE setting.
  2. Add all spices and stir into onions. Cook for 2 minutes.
  3. Add liquids and beans.
  4. Switch setting to PRESSURE COOK. Seal lid and set timer for 55 minutes.
  5. Once cooking is complete, allow pressure to release naturally.
  6. Both the beans and the cooking liquid are delicious. Drain the beans to make Ski Day Veggie Burritos, but save the liquid for broth or to moisten the burrito filling mixture as necessary.

Ski Day (Bike Day, Hike Day, Travel Day) Veggie Burritos

Ingredients:

  • Whole wheat tortillas
  • Beans (no-soak pintos, beans cooked in a crock pot or canned beans) canned
  • Cooked brown rice (a rice cooker works wonders!)
  • Olive oil
  • Shredded cheddar cheese
  • Salsa
  • Garlic (optional)
  • Chili powder (optional)
  • Green onions (optional)
  • Tomatoes (optional)
  • Avocado (optional)
  • Cilantro (optional)
ingredients for veggie burritos
Step One: Gather your ingredients. Don’t worry about exact quantities. Choose what you think will taste great!
homemade veggie burrito filling
Step Two: Mix together the beans, cooked rice, green onions and shredded cheese. We find that two cans of beans, two cups of rice and about 3/4 cup of cheese makes approximately 6-8 burritos.
making veggie burritos for skiing
Step Three: In a frying pan, heat 1 tablespoon (or so) olive oil and add chili powder, salt and pepper to taste.
veggie-burritos-mix-up-rice-beans-and-cheese
Step Four: Add the rice and bean mixture to the hot oil and stir in salsa to taste. Stir the mixture over heat until it is well combined and the cheese is melted and mixed in completely.
veggie-burrito-cheap-ski-lunch
Step Five: Once the filling is heated through and the cheese is melted, remove the mixture from heat and add fresh cilantro.
roll-up-a-veggie-burrito
Step Six: Place a small amount of filling on one side of a tortilla. Add extras like avocado, fresh tomatoes, onions and so on, according to taste. Don’t fill the tortilla too full. Roll up the tortilla, covering the filling and tucking in both ends of the tortilla. Your goal is a “sealed” burrito.
pack-veggie-burrito-for-skiing
Step Seven: Place sealed burrito on foil and roll it up so that it is airtight and leak proof. If you like, place the foil wrapped burrito in a plastic bag before putting it into your pocket.

Recipe Notes:

Adapt this recipe to your family’s tastes and needs. Tortillas stuffed with almost anything make a good skiing, hiking, camping, biking, travel lunch. Just avoid items that require refrigeration.

For more on our favorite veggie burritos, follow this link to the original post.

Enjoy!

What are your favorite portable meals suitable for summer adventure, ski days and travel? Please share! Thanks.

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