September 15, 2020
These jerky street tacos are high in protein, tasty, and will keep you properly fueled on your next hunting trip. None of the ingredients in this recipe require refrigeration, so they are easy to pack and store, no matter where your adventure takes you.
Serves: 4 (3 tacos per person)
Prep time: 10 minutes
Cook time: 15-20 minutes
- 5 ounces Old Trapper Traditional Style Peppered Beef Jerky
- 1 (15.25-ounce) can black beans
- 1 (4-ounce) can diced green chilies
- 1 small white onion
- 1-2 tablespoons oil
- 1/2 tablespoon dried cilantro
- 1/2 tablespoon ground cumin
- Street taco sized tortillas (24 corn or 12 flour)
- 3 limes
- Your favorite hot sauce (optional)
- Prepare the ingredients: Chop or tear beef jerky into small, bite-sized pieces. Use a can opener to open black beans and green chilies – do not drain the liquid from the cans. The liquid will help moisten the jerky. Chop onion into small pieces. Cut limes into wedges; set aside.
- Add 1-2 tablespoons of oil to a skillet over medium-high heat.
- To the skillet, add jerky pieces, black beans (with liquid), green chilies (with liquid), cumin, and cilantro. Stir all ingredients together. Bring to a simmer and cook on low for 15-20 minutes, stirring often.
- Once the jerky has softened a bit, push the mixture to the side of the skillet so you can heat the tortillas.
- Add a few tortillas to the empty side of the skillet. Heat tortillas for approximately 30 seconds on each side and then wrap in foil until ready to serve. Repeat with remaining tortillas.
- To serve, place 1-2 heaping tablespoons of the jerky-bean taco mixture into a warm tortilla. (If using corn tortillas, use two tortillas per taco. If using flour, use one per taco.) Top jerky tacos with chopped onion, a squeeze of lime, and hot sauce. Enjoy!