Updated 02/07/2025

This simple Mexican-style bowl combines pinto beans with rice, avocado, shredded cheese and black olives, topped with a yogurt-salsa sauce.

Ingredients

• 1/2 cup white rice, pre-cooked
• 1/2 cup pinto beans, drained
• 1/4 cup black olives
• 1/4 cup shredded cheddar or Mexican-style cheese
• 1/2 avocado, diced
• 2 tablespoons plain yogurt
• 1 tablespoon salsa
• 1/8 teaspoon salt
• 1/8 teaspoon oregano
• 1/8 teaspoon mild chili powder
• 2 teaspoons vegetable oil (olive or avocado oil can be used instead)

Prep at home

• I use leftover rice for this recipe and place it in a plastic container
• Package the pinto beans with the spices together
• Mix the yogurt and salsa together and place in a plastic container
• Keep shredded cheese separate
• Leave avocado whole until ready to use at camp

Prepare at camp

• Add 1 teaspoon vegetable oil to small skillet
• Saute the pinto beans and spices, slightly mashing the beans as they cook
• Push the beans to one side and add the rice to the skillet with a couple of tablespoons of water, stirring while reheating for several minutes
• Dice half of the avocado
• Place individual ingredients in a bowl, topping with cheese and the yogurt-salsa sauce

Gear Reviews: My goal is to share clear, unbiased information about outdoor gear. I am not sponsored by any gear companies and I don’t accept paid posts or links. I regularly receive products from brands for review, with no expectation of a positive review and no compensation for my opinions. As an independent gear reviewer, I only review items I’ve personally used on multiple trips and that I believe are high-quality and worth recommending.

Affiliate Links: I Heart Pacific Northwest is a participant in affiliate link programs which provide a small commission if a purchase is made through gear links on this site (at no additional cost to you). Thank you for supporting this website!