How to Make Veggie Mixto
I know you all probably have a backpacking trip planned for this Summer. And it’s exciting to get out into the bushes, hike for miles and find that perfect vista by a river or lake. But I also know that you have to get there, sometimes with a long drive that takes hours or days. I’ve been on the road for the last year and a half and one thing I’ve figured out is that you can’t eat fast food or eat at a restaurant for every road trip meal. What I like to do is make a Veggie Mixto or Mixed Bag. Whip out the camp pot at the rest stop, parking lot, or trailhead and cook up a fast, tasty and nutritious meal in just a few minutes. There’s not really a rigid recipe for this meal but I like to find 2-4 veggies, a little oil, some seasoning, maybe a little cheese, and slap it all in a toasted tortilla.
Watch Chef Corso Cook Veggie Mixto
Headed out on the road this Spring/Summer? Whip up this fast, easy, cheap, and tasty lunch in just a few minutes.
Backpacking Food Full Ingredient List
The great thing about these ingredients is that they work together and they’re simple to prepare.
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Outdoor Eats and Chef Corso serve the camping, backpacking, hiking, and outdoor communities looking to elevate their meals. The company is headquartered in Seattle, Washington, and recipes are trail-tested by the Outdoor Eats community all over the world. All recipes are fast, easy, mindful of pack weight and volume, require no pre-prep or dehydrating, and focus on real fresh ingredients rather than dry, salty, and expensive packaged options. Follow along on Instagram and on YouTube.
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