One of our challenges as we began to fully transition to plant based eating was establishing go-to lunches for long hikes that would be: (i) easy enough to prepare on the drive to the trailhead, (ii) light enough to shlep up a mountain, (iii) caloric enough to fuel tired legs and, most importantly, (iv) incredibly delicious to compliment the views at our lunch spot! To quote buzzfeed, our one weird trick has become precooking a large tubber ware full of a mixture sauteed onions, mushrooms, beyond meat (can omit or substitute at will), garlic and canned chipotles or any other preferred spices. Suddenly making flavorful burritos becomes a breeze with only canned and easy ingredients plus the mixture can easily double as the base of a chili or other creation such as mixed rice dish, even pasta sauce if the chipotle is omitted.

1 Large tortilla or wrap, ideally soft and absorptive

1/8 Onion finely chopped

1 Shake of hot sauce or salsa of choice

1 Small handful of shredded or torn sliced plant based cheese or scoop of sour cream (we love Follow Your Heart version)

4 Scoops mushroom and beyond meat mix, apply generously!

2 (optional) Scoops of rice, break up to avoid drying out. We often use fast-cook grocery store rice

2 (optional but preferred) Scoops of canned refried beans (vegetarian, check label)

1) Compile all ingredients inside the wrap, making sure to manage the consistency to avoid becoming too liquidy

2) Wrap the burritos in a reusable plastic bag if possible to avoid leaking all over your backpack

3) (optional) When ready to eat, toast on both sides in a non-stick pan. we actually love the crunchiness so much that we will haul up our MSR burner on some day hikes just to do this