At home:
Soak one pound of washed dry pinto beans (frijoles) overnight.
Discard soak water, add 6 cups of water and boil 2 hours.
In the last 30 minutes of cooking, add a diced onion, 1/2 cup tomato sauce, 2 tablespoons chopped chiles and some salt. Don't add lard at this time. Mash this up and load the dehydrator trays with the mashed bean mixture. Dehydrate until fully dry, about 4 to 6 hours.
At camp:
Bring a half cup of water and a little lard to boil, add a half cup of bean mix. Stir and take off heat. Meanwhile, warm tortillas on a clean rock by the fire, and shred some sharp cheddar cheese. Put the beans and cheese on the tortillas and roll into burritos. I use 6 inch flour tortillas with about a tablespoon of frijoles and a tablespoon of cheese on each.

Great idea! I'm going to send this to my sous-chef as he likes to cook Mexican on his assigned main-meal night.

Where is the best place to buy the dry beans? and is there a difference in quality of dry beans?

Thanks!!

I made these last week, we ate a pile of them before dehydrating them. very good. I added hamburger to the ones we ate and will bring dehydrated for our trip. This has got to be about the cheapest meal you can do.

Not to be a smart ass but so much easier........And cheap. Yummy on taco Tuesday in the BWCA!

I guess its also easier to stay home and go to the Mexican place.....