CAMPING & COOKOUTS
Make-ahead recipes
CAMPFIRE HUEVOS RANCHEROS
Prep 15 min. | Total 30 min. Makes: 4 Servings Scrambled eggs and beans in tortillas have breakfast all rolled up. 1 tbsp canola oil, divided 1 cup drained and rinsed black beans
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 cup water
1 tbsp lime juice
4 eggs, beaten
4 small soft corn tortillas or flour tortilla
1/3 cup grated cheddar
1/4 cup mild salsa, optional 1/4 cup chopped cilantro, optional
1. Heat a medium saucepan over medium-high. Add 1 tsp oil, then beans, garlic powder and cumin. Stir constantly until fragrant, 1 minute. Add water. Continue cooking until beans are soft and most of liquid is absorbed, 8 to 10 minutes. Stir in lime juice. Lightly mash with a spoon.
2. Heat a large non-stick pan over medium. Add remaining 2 tsp oil, then eggs. Cook, stirring often, until large curds form, 3 to 5 minutes.
3. Warm or grill tortillas, 30 seconds per side. Arrange on 4 plates, then top with bean mixture and eggs. Sprinkle with cheese, salsa and cilantro.
Make-ahead tip: Cook black beans and cool. Pack in a resealable bag and refrigerate. Reheat in a skillet over medium, 2 to 3 minutes. Pack tortillas, cheese, salsa and cilantro separately, then stash together in a large resealable bag.