Camp Chipotle Burritos

Camp Chipotle Burritos
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)

1. Chop potatoes, onions, garlic, chipotle peppers
2. Sauté together over medium heat until soft and lightly browned (add chipotle sauce about halfway through cooking)
3. Drain kidney beans, and sauté in a separate pan with cumin to taste
4. Prepare salsa - combine salsa, chopped green onion, chopped parsley and cilantro
5. Scramble eggs over medium low heat (I like to mix in a bit of milk first)
6. Assemble burritos in layers: shell, cheese, potato mixture, beans, eggs, salsa mixture, cheese
7. Roll burritos as tightly as possible
8. If serving immediately, lightly brown each side in a lightly oiled (or buttered pan) and enjoy
9. If serving later, wrap each burrito tightly in aluminum foil

Yield: 10 big burritos

Served immediately after browning

Wrapped & ready for camp!

At camp. I forgot to take a pic before demolishing it...