Directions

At home

Wash your hands, work area, and equipment with soap and hot water.
Cut the bell pepper into ¼ inch pieces. Drain and rinse the black beans.
Rinse the quinoa in a fine-mesh strainer until the water runs clear (quinoa that is not rinsed tastes bitter).
Put the quinoa, tomatoes with their juices, ¼ cup water, and salt in a saucepan. Simmer with the lid partly on for about 20 minutes, until tender.
Spread the quinoa thinly over two or three trays lined with parchment; spread the beans, pepper, corn, and cilantro on other trays, leaving space between the pieces.
Dehydrate at 125F for 8 to 10 hours, until completely dry; check each item.
Bag the dried ingredients (one bag or two portions) with the garlic powder, onion powder, chili powder, cumin, and oregano. Pack the oil in a squeeze bottle; pack the True Lime and chips on their own.

On the trail

Put the mix in the pot with 150 mL water for one serving or 300 mL for two. Let soak for 5 to 10 minutes.
Boil for one minute, then set the pot in a cozy for 10 minutes (or simmer, stirring, until rehydrated, adding water if needed).
Stir in the olive oil, add True Lime to taste, and top with chips.

Notes

Store in a cool, dry, dark place in airtight containers (sealed jar, Mylar with oxygen absorber, or vacuum-sealed) for longer than a week or two. Best within six months; may last longer vacuum sealed. Keep completely dry; discard anything that looks or smells questionable.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ½ cup quinoa counted as dry quinoa, black beans counted as canned black beans, ½ cup frozen or canned corn (the first choice counted), ¼ cup fresh cilantro counted as dried coriander leaf, ½ teaspoon oregano counted as dried oregano, tortilla or corn chips (the first choice counted). Brands and portions vary, so use it only as an approximation.