Source: My imagination and leftover chipotle sauce
Delicious, and perfect for camping! Prepare burritos the day before, wrap tightly in foil and seal in a plastic baggie. Keep in a cooler until ready to cook, then toss them on the grill to brown each side - serve with salsa.
If not camping, skip the foil. After preparing, lightly brown the burritos on each side in a lightly oiled or buttered pan and serve immediately. Yummmmmmmmmmmm......
Ingredients for 10 big burritos:
- 20 eggs
- 2 medium yellow onions
- 5 cloves garlic
- 8 medium potatoes
- 2-4 Tbs chipotle sauce (to taste - spicy!)
- 2-4 chopped chipotle peppers (to taste - spicy!)
- 2-3 cups shredded Mexican cheese
- 1 can kidney beans
- 1-2 tsp cumin
Salsa (for inside burritos - bring additional for serving on the side):
- Jarred salsa (maybe 1/2 jar?)
- 6 chopped green onions
- Fresh chopped parsley (approx. 2 Tbs)
- Fresh chopped cilantro (approx. 1 Tbs)
- Chop potatoes, onions, garlic, chipotle peppers
- Sauté together over medium heat until soft and lightly browned (add chipotle sauce about halfway through cooking)
- Drain kidney beans, and sauté in a separate pan with cumin to taste
- Prepare salsa - combine salsa, chopped green onion, chopped parsley and cilantro
- Scramble eggs over medium low heat (I like to mix in a bit of milk first)
- Assemble burritos in layers: shell, cheese, potato mixture, beans, eggs, salsa mixture, cheese
- Roll burritos as tightly as possible
- If serving immediately, lightly brown each side in a lightly oiled (or buttered pan) and enjoy
- If serving later, wrap each burrito tightly in aluminum foil
Yield: 10 big burritos
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| Served immediately after browning |
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| Wrapped & ready for camp! |
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| At camp. I forgot to take a pic before demolishing it... |
