It’s that time of year again to enjoy all the perks of camping: hikes during the day, sing-a-longs by the campfire, and of course, waking up to some breakfast burritos before starting a new day out in the wilderness. The best part about this recipe – other than the fact it’s full of healthy ingredients – is that you can make it ahead of time, wrap it in foil and keep it in the cooler, and then throw them next to the fire when it’s breakfast time. Serves four burritos.
- 2 tsp canola oil
- ½ small white or yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned low-sodium black beans
- ¼ tsp chili flakes
- 4 eggs and 4 egg whites
- 1/3 cup shredded pepper Jack cheese
- Nonstick cooking spray
- 4 10-inch whole wheat tortillas
1. Over medium-high heat, warm up canola oil in a large nonstick skillet. Cook the onions and peppers for about a minute (remember all these ingredients will cook again later on the campfire).
2. Add black beans and red pepper flakes for 1 minute. Season with salt and pepper and transfer the bean mixture to a dish.
3. In a bowl, whisk the eggs and egg whites, then stir in the cheese and salsa. Spray the skillet with cooking spray and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through. Spread each tortilla with the egg and bean mixtures. Roll up burrito style and wrap in heavy-duty aluminum foil, preferably twice.
4. Store burritos in refrigerator then in a re-sealable plastic bag in a cooler with ice when traveling to the campsite. When ready to eat, place foil-wrapped burritos in hot coals next to fire. Cook until burritos are thoroughly heated, roughly 10-12 minutes depending on how hot the fire is.