Butternut Squash Cauliflower Trail Tacos

For those of you who have exhausted your freeze dried meal options and peanut butter sandwich supply, this one's for you. Here's a quick and easy recipe you can take anywhere, requires little prep and cooking time, and tastes almost as good as... actually it tastes better than your mom's tacos. 

Butternut Squash Cauliflower Tacos

Ingredients
olive oil
garlic - minced
butternut squash - cubed
cauliflower - grated
salsa
black beans
tortillas (corn or flour)
cheese (your choice)
avocado

Pre-trail prep
Throw cubed butternut squash, grated cauliflower, and garlic in a ziplock bag with a few tablespoons of olive oil. Once sealed, mix it up, and refrigerate it. If you're going to be on the trail a long time before cooking, feel free to freeze it.

Cook

1. With your stove set to high, cook your ziplock mixture until the edges are toasty and brown, stirring occasionally.
2. Once browned, return to medium heat and cover. Cook 5 to 10 minutes, or until soft.
3. Mix in a few spoonfuls of salsa to the mixture. Add the strained beans and stir it up.
4. Lay a few tortillas on top of the mixture and cover it to warm them up. 
5. Once the tortillas are soft and awesome, it's time to eat. Serve on the tortilla, garnish with cheese and avocado. 

Cheers! 

Pro Tips

1. Trader Joe's now sells small packets of coconut oil. They an excellent alternative to olive oil, and way easier to transport than a jar. 

2. Reduce as much trail waste and weight as you can. Dice, grate, mix, strain whatever you can in advance and freeze it.