Campfire Sweet Potato & Black Bean Burritos
Roasted sweet potatoes, black beans, and cheese wrapped in tortillas and crisped over the campfire—these filling, vegetarian burritos deliver southwest flavors and campfire comfort.
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.
Notes
Pre-cook sweet potato at home if short on time. Foil-wrapped burritos stay warm near the fire—great for staggered lunches. Use grill gloves for safe foil handling.