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November 2020 Issue
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Mexican beans

Photo: Maddy Bellcroft

Spice up your hike with these Mexican beans.

I make this bean recipe at home for taking on overnight trips when I don’t mind the weight of a pre-cooked meal. For a lighter option, you can make the recipe and then dehydrate it. It should take about 6-8 hours to dry in your dehydrator (make sure it’s completely dry to avoid it going mouldy).

Serve these beans in tacos or wraps with sliced tomatoes, cheese, a little grated carrot and sour cream.

Prep time 10min
Cook time 15min
Serves 2
Cost $5-6

1 medium onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp coriander
1 tsp smoked paprika
¼ tsp chilli powder (or more if you like it spicy)
2 cans black beans, drained and rinsed
1 can chopped tomatoes
2 tbsp tomato paste
1 tsp salt
1 tbsp honey


In a pot over medium heat, fry the onion in olive oil for 3min until soft, add garlic and spices and cook for a further minute. Stir in black beans, chopped tomatoes, tomato paste, salt and honey.

Bring to a gentle simmer and cook for 10min, stirring regularly to prevent sticking. Taste and add extra chilli or salt as desired.

Transfer into a sealed container ready to take and reheat with serving suggestions above.

This recipe will also freeze well which will keep it cool for the day until you need it.