These Camping Bean Burritos with Chipotle Peppers are flavorful, protein-packed, and are ready start-to-finish in about 10 minutes.
Hello campers, hikers, and adventurers! If you’re planning on cooking outdoors soon, and want to catch up on any of the ‘Glamping’ recipes from my trip Out West, click here! This past summer, when I wasn’t hiking into canyons and sleeping under the stars, I was eating. We cooked most of our own food along our route, but I found out something about campground cooking– it’s HOT.
Standing over a campfire or camp-stove to prepare a meal was just fine in the mountains of Yellowstone, but when we got to the desert in Utah, I was over it. I wanted something fast, with minimal heat exposure, so that I could go dive into a pool. The solution to my dinner dilemma? Burritos. These Bean Burritos with Chipotle Peppers are flavorful, protein-packed, and are ready start-to-finish in about 10 minutes. Best of all, only a few minutes are spent standing over the heat.
Feel free to add ingredients to these burritos. As is, they’re delicious, vegan, and use only shelf-stable ingredients. In other words– you can leave everything locked up in your car, away from bears and other food-stealing, hungry woodland creatures. Nothing will spoil in the heat, and you won’t need to drive to a market before dinner. If, however, you have fresh tomatoes, green onions, sweet peppers, or cheese, and want to fold these into your creation– go for it!
These bean burritos get an extra flavor infusion from chipotle pepper (a smoke-dried jalapeno pepper). You can either buy these peppers dried or in cans with adobo sauce– either works here. If you buy peppers in a can, just remember– you’re using one pepper, not one CAN of peppers. If you want extra hot burritos, and no one eating them is sensitive to hot food, dice up the pepper, and stir it into the bean mixture. If you just want a little bit of heat, leave the pepper whole, cook it in with the beans, and discard it before serving.
Making Bean Burritos
To make these tasty burritos, dice an onion, and then sauté it in a saucepan on a camp-stove over a medium flame. Add refried beans, fire roasted tomatoes, and a chipotle pepper. If it’s blazing hot, and you don’t want to stand over the beans, cover them and turn the fire down a little. Make sure to check it pretty often though– the beans will only take a couple minutes to heat up. Once they’re hot, remove them from the heat. Discard the pepper if you need to. To warm up tortillas, turn the camp-stove heat on low, and set one tortilla at a time on the flames. Using metal tongs, flip it after 2-3 seconds. Scoop the beans into your tortillas, wrap them up, and dig in.
Campground Cooking Tips:
- Try to stay as organized as possible. I kept a box with my spices, oils, and kitchen equipment, and then separated produce, breakfast, lunch, and dinner foods into different reusable grocery bags. That way, I didn’t have to pull everything out at once.
- Clean up your dishes immediately. The faster you clean up, the easier it will be.
- Use available resources to add to your meal. For example, this KOA in Durango, CO had free fresh veggies and herbs available for campers, and Mather Campground at the Grand Canyon had an especially nice, camper-friendly market.
Want more camper-friendly meals? Try these:
Bean Burritos with Chipotle Peppers
Glamping / Camping Recipe
Serves 4, or 2 hungry hikers
- 1 TB olive oil
- 1 onion, diced
- 1 15oz can refried beans (vegan if desired)
- 1 15oz can fire roasted tomatoes, liquid drained
- 1 chipotle pepper (either canned in adobo sauce or dried)
- 4 large flour tortillas
- To Serve (optional): hot sauce, salsa, green onions, tomatoes, sweet peppers, shredded queso fresco (or other Mexican-style cheese, freshly shredded preferred)
- 1 camp-stove with propane
- small metal turner or spatula
- spoon (to stir and serve beans)
- cutting board
- can opener (if the cans aren't pop-top)
- metal tongs (to remove tortillas from the burner)
- plates or paper towels (to serve)
Using the camp-stove, heat olive oil on medium heat in saucepan, and add onions when oil begins to ripple. Sauté onions 2-3 minutes, then add beans and tomatoes. Add chipotle pepper whole for less spice or diced into small pieces for more spice. (If pepper is added whole-- don't serve the pepper, simply discard it). Heat bean mixture on medium-low until heated through, and remove from heat.
Lower propane burner heat to low, and set a tortilla straight onto the burner for just a few seconds, and then flip using metal tongs. (The tortilla will start to bubble up, and that's when you want to flip it). Cook the other side for another few seconds, and then remove from heat. Tortilla should be lightly charred and warm.
Serve bean mixture in tortillas with optional toppings if desired.
*Calorie Information was calculated per serving using My Fitness Pal. Calorie calculations are based on this recipe making 4 servings, using 8" tortillas, and do not include optional toppings.