Ingredients
- 1 cup dried beans
- 50g dried chicken
- 50g instant rice
- 50g dried salsa, low sodium
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Flour tortillas
- Shredded cheese
Instructions
- Rinse the beans thoroughly. Set the dehydrator temperature to 71°C and dehydrate the beans for 6 hours. Also, dehydrate the chicken at the same temperature for 6 hours.
- Dice and cook the veggies and dehydrate them with salsa.
- In a plastic snack bag, combine all the ingredients.
