There’s something deeply satisfying about building a burrito at the picnic table while the fire settles into a steady glow. Campfire Sweet Potato & Black Bean Burritos hit that sweet spot between hearty trail fuel and real-deal comfort food—warm tortillas, smoky edges from the grate, and a filling that smells like cumin and toasted peppers as it heats through.
For camp cooking, the method is simple and forgiving: roast the sweet potatoes ahead of time or in a foil packet right in the coals, then fold them up with black beans and a good handful of cheese. Once wrapped, the burritos get a quick crisp over the campfire (cast iron skillet or grill grate both work), turning the outside golden and lightly crackly while the inside goes creamy and rich.
These are especially handy for car camping lunches because the components travel well, and cleanup stays minimal—just foil and a spatula. Add a spoonful of salsa or hot sauce at the tailgate, listen to the beans sizzle as the cheese melts, and you’ve got a satisfying, vegetarian camp meal that feels earned after a dusty morning hike.
Campfire Sweet Potato & Black Bean Burritos
Equipment
- Heavy-duty foil
- Tongs
- Knife
- Cutting board
Ingredients
- 2 small sweet potatoes peeled and cut into cubes
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1 cup canned black beans drained and rinsed
- 4 pieces large flour tortillas
- 1 cup shredded pepper jack cheese
- 1/2 cup salsa
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Toss sweet potato cubes with olive oil, chili powder, salt, and pepper. Spread on a large sheet of foil and seal tightly.
- Roast foil packet on campfire coals for 15–18 minutes until sweet potatoes are tender.
- Mix roasted sweet potatoes with black beans. Divide mixture and cheese among tortillas, spooning down the center.
- Roll up burritos and wrap each in foil. Place burritos on campfire grate and heat 2–3 minutes per side until cheese melts.
- Unwrap and serve with salsa.