These refried bean burritos are made with beans, tomatoes, and onions for a quick and easy camp stove dinner. They’re made with easy to pack, shelf-stable ingredients, and are perfect when you’re camping without a cooler.
Hello campers, hikers, and adventurers!
Are you planning an outdoor getaway?
Whether you plan to hike into a canyon, climb a mountain, or simply sleep under the stars in your own backyard, your plans should also include eating!
In my opinion, campground cooking is one of the best parts of camping.
And sometimes I just want a quick and easy dinner option.
That’s when I pull out my camp stove.
We use a Coleman Classic Propane Stove.
These easy refried bean burritos are cooked on a camp stove and made with shelf-stable ingredients.
Nothing will spoil in the heat, and you won’t need to drive to a market before dinner.
That means you can cook them even if you’re traveling without a cooler or an RV refrigerator.
How to Make Refried Bean Burritos on a Camp Stove
Start by setting up your camp stove.
In a pan, cook a diced onion in a little oil and chili powder.
I like using my Lodge 12″ carbon steel skillet.
Next, add refried beans, diced tomatoes and chilies, and the onions to a medium pan.
Heat over medium-low heat, stirring often, until the beans are hot.
Cover the pan and remove it from the heat.
Wipe out the pan you used for the onions, and add a tortilla to the pan.
Cook the tortilla over medium heat for about 30 seconds per side, or until each side begins to bubble up.
Move the tortilla off-heat and add beans. Roll up the tortilla into a burrito.
Repeat with the rest of your beans and tortillas.
Move the burritos back onto the hot pan, and cook about 30 seconds per side until the burritos are toasted.
Serve the refried bean burritos while they’re still hot, along with some salsa, your favorite hot sauce and an icy cold beer from the campground grocery store.
Refried Bean Burritos (Camp Stove Recipe)
- large pan
- medium saucepan
- small metal turner or spatula
- spoon (to stir and serve beans)
- cutting board
- can opener (if cans aren't pop-top)
- metal tongs (to remove tortillas from the burner)
- plates (to serve)
- 1 TB olive oil
- 1 onion, diced
- 1 tsp chili powder Or sub ground cumin
- ½ tsp sea salt
- 15 oz can refried beans
- 15 oz can diced tomatoes + green chilies, liquid drained
- 6 8-inch flour tortillas
- hot sauce
- grated cheese (queso fresco, pepperjack, or your favorite)
- diced tomatoes
- Add oil to a pan over medium heat. Add the onion, salt, and chili powder, and cook 3-4 minutes or until onions begin to brown. Remove from heat.
- Add the onions, beans, and tomatoes to a medium saucepan. Heat over medium-low heat, stirring often. When the beans are warm, turn off the heat.
- Wipe out the onion pan. Add a tortilla, and heat over medium heat until it begins to bubble up, about 30 seconds. Use metal tongs to flip it and cook the other side.Scoop beans into the tortilla, and roll to make a burrito. Set aside (off-heat) and repeat with the remaining beans and tortillas. Make sure to fill and roll each tortilla right after cooking. Once the tortilla cools, it will be much harder to roll it without cracking.If you have leftover beans, they can be used as a dip with chips and salsa.
- Place the burritos back in the pan and toast on both sides for about 30 seconds.Serve right away, along with your desired toppings (optional).