Campfire Burritos For The WIN!

I don't know if there has ever been a time where eating a burrito was a bad idea.

By: Jessie Snyder

Save List
0 Saves

Whether you're getting back to camp after a rugged day of exploring, or waking up in need of some fuel, a camp burrito is a good decision. You can wrap just about anything up in a tortilla and call it a burrito. Here I used a combination of spiced black beans and potatoes. But get creative! All of the cooking is done at home, so feel free to mix up your favorite ingredients: different sautéed veggies, beans, grains (rice, quinoa, etc.), and make sure to bring toppings such as salsa/hot sauce and avocado to take your burrito experience to the next level.

When you are at camp and ready to heat the burrito up, simply start a low cooking fire. Drop the grate over the fire (if available) or rig your own device for getting the burrito over the flames (as pictured). You can even drop it down by the hot coals if neither of these set ups are possible. Just make sure to keep the burrito wrapped in the foil you packed it in the entire time it's cooking. After about 10 minutes (rotating the burrito every 2 minutes or so) unwrap and check to make sure it's piping hot and heated throughout. If not, no biggy, just wrap it back up and throw it over the flames once more. Just keep those flames low, you want to reheat, not scorch, your meal.

Dig in as-is, or top with a few shakes of hot sauce, salsa, or mashed avocado!

Recipe (makes 4 burritos)

  • 4 whole grain (or spelt) tortillas
  • 1 cup cooked black beans
  • 1/4 teaspoons salt
  • 1/2 teaspoon cumin
  • 2 to 3 small golden potatoes
  • 1/4 teaspoon salt
  • Few dashes black pepper
  • 1/2 teaspoon chili powder

Wash and chop the potatoes into one inch cubes and place in a pot on the stove. Cover with water and bring to a boil, cover and reduce to a simmer. Let them cook until soft and easily pierced with a fork (about 10 minutes). Drain the water from the pot and allow the potatoes to cool before tossing with the salt, pepper, and chili powder.

Lay out four tortillas on the counter. In a small bowl, combine the black beans and spices. Toss to evenly coat, then evenly divide the beans between the four tortillas - placing them in the center. Now divide the seasoned potatoes between the four tortillas. Rip 4 large sheets of aluminum foil and set to the side for easy grabbing. Roll the first burrito tightly and wrap snug in a sheet of foil. Repeat with the remaining burritos. Place all four in a large ziplock bag and chill in the refrigerator until you're ready to pack the cooler for your trip. Best if eaten within 5 to 6 days from preparation. Reheat at camp over a low burning fire (as mentioned above).

All photos taken by Jessie Snyder.

Please respect the places you find on The Outbound.

Always practice Leave No Trace ethics on your adventures. Be aware of local regulations and don't damage these amazing places for the sake of a photograph.