How to Make Just About the Easiest Camp Tacos Ever

We made our way south down the Northern California coast on bicycle, some may have visions of sun-soaked days, bright blue ocean with swirls of white waves, and soft sandy beaches, but summer on the coast generally means one thing: fog. At this time of the year, it fog rolls in and a majestic view can quickly turn into a soupy mess.

On chilly cloudy evenings like that you want two things: a fire and a warm meal. But you’re not traveling in the middle of winter, so you’re not craving a hearty soup or stew either. You want something in between. That’s where these tacos come into the picture.

To make these more than just a “tortilla with some vegetables,” I came up with this vegetarian taco filling. It’s chunky and hearty, something you can really bite into. You think you’ll make it through three tacos — because, damn, you’re hungry — but surprisingly, you might fill up after two.

In terms of ingredients, it’s straightforward. Since you’re probably carrying oatmeal with you already, all you have to do is swing by the store on your way to the campground and grab a can of black beans and some tortillas. The chili powder, onions, and garlic are just to give a little extra flavor. Cheese, too, if you’re feeling that.

The filling is easy to throw together so you don’t need to wait too long before eating, and you can top it with whatever ingredients you have on hand in your pannier. Although I highly recommend cycling with an avocado at all times; that will always come in handy.

What will make or break your camping taco game, however, is fresh cilantro. It’s worth buying a bunch and chopping it up at every meal. Added to these tacos it makes for the perfect final touch.

Have too much filling and can’t finish it? Stash it in a container with a lid (you don’t want to raccoons getting hold of it) and let it sit overnight. The next morning, the bean juice and oatmeal will have congealed nicely, making it easy for you to mold the mixture into balls, which you can flatten into patties and fry up for a savory breakfast treat.

Easy Vegetarian Taco Filling

Makes: Enough for 8 to 10 tacos

• 1 can black beans
• About 1 cup rolled oats
• 1 tablespoon olive oil
• 2 cloves of garlic, finely chopped
• 1 to 3 teaspoons chili powder (depending on your spice preference)
• 1/2 onion, finely chopped
• Tortillas (flour or corn, up to you)
• Optional:
• Avocado
• Cheese
• Cilantro

Open the can of black beans and pour the beans and liquid into a pot or bowl. Using a fork, mash the beans a little bit. Use the empty can and fill it with oats, pour those into the pot or bowl with the beans. Mix together and mash for a little longer. Let this mixture sit for at least 10 minutes, so that some of the bean juice gets soaked up by the oats.

Put the olive oil in a pot or frying pan and place over medium heat. Add the chopped garlic and chili powder and sautée for a few minutes. Add the chopped onion and sautée until the onion has softened.

Add in the black bean and oatmeal mixture and stir together. Drizzle over a little more olive oil and continue to stir regularly (so that the mixture doesn’t stick to the bottom), for about 3 to 5 minutes, until the entire mixture is evenly warmed. Since it’s not meat-based, you don’t need to worry about long you have cooked the beans and oats, the goal is just to have a warm filling.

Spoon the filling into the tortillas, top with sliced avocado, chopped cilantro and cheese, or whatever other toppings you have on hand.

Camp Notes is a big high five to the fun of sleeping outdoors and all that comes along with it. You know, camping and stuff.