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.
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!)
- 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
- Saute onions in Instant Pot for 6 minutes using the SAUTE setting.
- Add all spices and stir into onions. Cook for 2 minutes.
- Add liquids and beans.
- Switch setting to PRESSURE COOK. Seal lid and set timer for 55 minutes.
- Once cooking is complete, allow pressure to release naturally.
- 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
- 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
- Garlic (optional)
- Chili powder (optional)
- Green onions (optional)
- Tomatoes (optional)
- Avocado (optional)
- Cilantro (optional)
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.
What are your favorite portable meals suitable for summer adventure, ski days and travel? Please share! Thanks.
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