The WildeBeat

The audio journal about getting into the wilderness.

Supplemental Pages

Show number 133: Enchiladas del Sol

[ Recipe | Photos ]


Enchiladas del Sol


  • 4 whole-grain tortillas
  • 2 cups refried beans
  • 1/2 cup grated cheese
  • Taco seasoning to taste
  • 2 Tbsp. canola oil
  • 2 fresh tomatoes


(Summarized from the show transcript.)

Lightly coat the cook pan* with canola oil.

Spread a tortilla flat on a plate or work surface. Spoon 1/2 cup of beans into the middle half of the tortilla. Sprinkle 2 tablespoons of grated cheese over the beans. Roll up the tortilla and place it in the pan. Repeat with the three other tortillas. Top with sliced fresh tomatoes.

Place the cover on the pan and place the pan inside a roaster bag. Seal the bag with a wire twist-tie. Place in the center of the clamsell oven in direct sunlight for about 2 hours. Serve.

* Linda Frederick Yaffe recommends the dark, round, enameled pans that can be purchased from Solar Cookers International, a nonprofit in Sacramento that sells cookware for solar cooking.


Enchiladas del Sol
Linda Frederick Yaffe's prized tomatoes.

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License. (Details)