November 4, 2017
Ask anyone who knows me. They will tell you it’s my favourite thing. I love eating it as much as I love making it. I knew, well before moving into the van that I’d miss being able to make gourmet meals like I did back home.
Don’t get me wrong, the Wesfalia camper has a fine kitchen and I have the ability to make really good food in there but there are a few things missing to make it as versatile as a full kitchen and the limited fridge and storage space also mean you can’t carry a million ingredients and spices. It took me a month or two to adjust and find meals that were healthy, tasty and convenient for our lifestyle. Some of them have become signature dishes we make almost once a week ad we would like to share them with you.
In the first episode of Van Kitchen; the One-Pot Burrito Mix.
This has to be our favourite meal. It’s filling, so we like making it on days where we exercised a lot and are hungry monsters! It makes enough food for four starving people so it’s a go-to when we have visitors or when we want leftovers for the following day. It is versatile. Whatever vegetables we have end up making it into the pot and we eat it many different ways. *see at the end of the recipe. We always make it vegetarian (vegan if you don’t serve it with cheese and sour creme) but adding meat is easy.
Here is how I make it.
- 1 medium size sweet potato, diced
- 1 small onion, diced
- 1 bell pepper, diced (red is my favourite)
- 1 1/2 cup of sliced mushrooms (white or cremini)
- Chilli powder to taste (+/- 1 table spoon)
- 1/4 teaspoon cumin
- 1 16oz can of black beans rinsed
- 1 16 oz can of sweet corn
- 1 habanero pepper (only if you like your food spicy!)
- 1 1/2 cup of cooked rice
- Salt to taste
- Nacho chips or Tortilla
Optional toppings for serving:
- Your favourite salsa
- Guacamole or avocado slices
- Shredded cheddar
- Sour cream or cottage cheese
I use my 10 inch GSI dutch oven to prepare this meal on the camper’s propane burner.
Heat 1 tablespoon of cooking oil of your choice in medium heat setting.
Add the onion and cook for 1 minute before adding the sweet potato. Cover and let cook for approximately 15 minutes (cooking time may vary but you want your potato to be tender but still firm in the middle. Add pepper and mushroom, cover and let cook for another 5 minutes.
Add the chilli, cumin, beans, corn, habanero and rice. Mix well and add salt to taste. Cover until the mix heats uniformly (approximately 5 minutes).
Serve three different ways:
As is, in a bowl with a side of nacho chips with the toppings of your choice.
In a tortilla, add the burrito mix, shredded cheddar and toppings of your choice.
Use your dutch oven to make a pan of baked nacho chips, layering the chips, the burrito mix and cheese. Serve with a side of salsa, guac, and/or sour cream.