Ingredients:

  • 1 tablespoon (15 ml) vegetable oil
  • 1 pound (450g) breakfast sausage, removed from casing
  • 1 medium yellow onion, diced (approx. 1 cup diced / 150g)
  • 1 red bell pepper, diced (approx. 1 cup diced / 150g)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 1 (15-ounce) can (425g) black beans, rinsed and drained
  • 1 pound (450g) frozen diced potatoes, thawed slightly
  • 6 large eggs
  • ¼ cup (60 ml) milk or water
  • Salt and freshly ground black pepper to taste
  • 4 large (10-12 inch) flour tortillas
  • 1 cup (115g) shredded cheddar cheese

Instructions:

  1. Heat oil in the skillet over medium heat. Crumble and cook the sausage until browned. Add diced onion and bell pepper and cook until softened. Stir in chili powder, smoked paprika, and garlic powder.
  2. Stir in the rinsed black beans and slightly thawed diced potatoes. Cook until the potatoes are lightly browned and slightly crispy, stirring occasionally.
  3. While the potatoes are cooking, whisk together the eggs and milk (or water) in a large mixing bowl. Season with salt and pepper.
  4. Pour the egg mixture into the skillet with the sausage, potatoes, and beans. Gently scramble the eggs, cooking until set but still slightly moist.
  5. Lay out four large sheets of aluminum foil. Divide the egg and sausage mixture evenly among the foil sheets. Top each portion with shredded cheddar cheese.
  6. Place a tortilla on top of each portion of the filling. Fold the sides of the foil over the tortilla, then roll the burrito up tightly in the foil packet, sealing the edges.
  7. Place the foil packets directly on hot coals or a grill grate over a campfire. Cook for 25-30 minutes, turning occasionally, until heated through and the cheese is melted. If using a grill, aim for medium heat.
  8. Carefully open the foil packets (watch out for steam!) and enjoy your Campfire Breakfast Burrito Bonanza!