No backpacking menu is complete without a burrito somewhere on the list. We gathered our top four.

Nothing goes together like backpacking and burritos. During my time as a field instructor with Outward Bound in California, Burrito Night was held in high regard as the climactic culinary experience of the expedition. Students routinely reported that they loved not only the food itself, but the opportunity to learn backcountry cooking skills, build community and exhibit creativity. 

Over the years, I have observed countless variations of burritos and unearthed many secrets about this immortal meal. I’ve found that there is no reason to sacrifice flavor and quality of food in the backcountry, and in fact, some of the most delectable meals I have tasted were cooked over a campfire, or a good old MSR Stove. If you’re ready to dramatically level up in your backcountry burrito game, keep reading. Below you will find four unique recipes, a different kind of burrito or wrap for each meal of the day, and a bonus one for dessert! Print these recipes to bring along with you on your next backpacking trip, and your taste buds will be eternally grateful. 

Breakfast Burritos

Inspired by the diner classic, these breakfast burritos will get your backpacking trip off to an incredible start. Because of the fresh ingredients, plan this meal for the first morning of your trip. Make sure you thoroughly prep your meal beforehand, and bring extra plastic bags for compost. 

Ingredients:

Raw Onion

Raw Bell Pepper

Eggs (For a vegan meal, you can eliminate the eggs or substitute with tofu!)

Dehydrated Black Beans (Note: Do NOT attempt this recipe with Dried beans. Dried beans take days to cook. Make sure the beans you get are fully cooked, but dehydrated.)

Tortillas

Cheese (optional)

Salsa

Spices (Salt, Pepper, Paprika, Garlic Powder, Chili Powder, Chili Flakes)

Hot Sauce

Cooking Oil

Cooking Equipment:

Backpacking Stove, Fuel, Lighter

Re-sealable containers, such as a 1-liter water bottle with a screw-on lid, or a tightly sealing food storage box. 

Cutting Board

Knife

Frying Pan

Spatula

Large Cooking Pot

Potholder

2 Stirring/serving Spoons

Pre-Trip Preparation:

1. Line a re-sealable container with a plastic or Ziploc bag. Crack the eggs into the Ziploc bag and get as much air out as possible, then seal the bag tightly, and make sure the outer container is completely sealed. Freeze the eggs overnight in this packaging. 
2. If your favorite kind of salsa comes in a glass container, repackage the salsa into a plastic sealable container to reduce weight. 
3. Remove any stickers from the vegetables and seal them in a plastic bag to protect them from scrapes and cuts. 

Cooking Directions:

1. Sauté bell pepper and onions together with oil and spices.
2. Scramble the eggs. Important note about this meal: Eggs are very perishable, especially in the backcountry. This is why it is so important to freeze the eggs inside a sealed container beforehand and eat them on the first morning. Having a comfort meal on the first day might be more time-consuming, but I promise it will exponentially increase morale in the group and provide important nutrients and energy for the day. 
3. Rehydrate the beans in water, with chili powder, garlic powder and chili flakes. Dehydrated beans absorb a lot of water. Make sure you let them soak long enough, otherwise they will keep expanding in your stomach!
4. Warm the tortillas with a light sprinkle of cheese.
5. Serve with your favorite condiments! Most salsa and hot sauce can last 3-5 days in the backcountry, weather dependent. Plan your menu strategically to make sure you use perishable items first. Don’t be afraid to use out-of-the-box solutions like bringing small packets of hot sauce from restaurants! 

Lunch Wraps

This delicious meal is less of a burrito, more of a Mediterranean-style wrap or gyro! A quick and easy meal for on the trail, students are sure to be satisfied by these protein-rich and nutritious wraps. 

Ingredients:

Tortillas or Pita Bread

Dehydrated / Powder Hummus

Cucumber

Onion

Lemon

Block Cheese (Pepper Jack is my personal favorite!)

Olive Oil

Spices (Parsley, Garlic Powder, Onion Powder, Cumin, Salt, Crushed Red Pepper)

Cooking Equipment:

Cutting Board

Knife

2 Mixing Bowls

2 Stirring/serving Spoons

Pre-Trip Preparation:

1. Tightly seal the cucumber with plastic wrap or plastic bags to protect it from cuts and scrapes during travel. 
2. Mix powdered hummus with spices, and seal tightly in a plastic bag. 

Cooking Directions: 

1. Dice cucumber and onion and put in a mixing bowl. Cut the lemon in half and squeeze the juice into the bowl. Mix the juice in with veggies. 
2. Mix the pre-made hummus blend in a bowl with water and olive oil until it reaches a smooth and creamy consistency. Let sit for a minute and add more water if it becomes too thick. 
3. Thinly slice the cheese and place in the pita or tortilla. 
4. Stuff with hummus and marinated veggies, top with a drizzle of olive oil and enjoy!

Burrito Bowl Blowout

The legendary Outward Bound expedition-end dinner is revered by Instructors, students and alumni alike. Perfect for replenishing calories after a long day of hiking.

Ingredients:

Tortillas

Dehydrated refried beans

Canned chicken with pull tab so no can opener is needed (chicken is optional / can be cooked on the side)

Instant Rice

Dehydrated Tomato Powder

Onion

Salsa and Hot Sauce (make sure you get sealed containers that do not need refrigeration until opening)

Block Cheese (cheddar is usually a crowd-pleaser, and lasts for several days without refrigeration.)

Olive Oil

Spices (vegetable bouillon, salt, pepper, garlic powder, onion powder, chili powder, crushed chili flakes)

Cooking Equipment:

Backpacking Stove, Fuel, Lighter

Cutting Board

Knife

Frying Pan

2 Large Cooking Pots

Pre-Trip Preparation:

1. Prep for this meal is very simple, just package the dehydrated foods in their own plastic bags. 

Cooking Directions:

1. Boil water in a pot with tomato powder and vegetable bouillon. Add rice, reduce heat and cover with a lid. 
2. Boil water in the second pot and add dehydrated beans and spices. 
3. Dice the onion. 
4. Heat olive oil in the frying pan over medium-low heat. Add onion and cook until pieces are transparent and slightly browned. Remove onion from pan and set aside. 
5. Cut cheese into shreds or thin strips. 
6. Use the frying pan and leftover spices from the onion to heat the tortillas. Melt a sprinkle of cheese on top and set the cheesy tortillas aside. 
7. If you have vegetarians in your group, the cooking sequence is important. Cook the chicken last if using only one frying pan, or bring a second pan just for meat. Canned chicken is pre-cooked, so just heat it with some olive oil and spices until it is evenly warm. Turn the heat up at the last second to char the edges slightly, then remove from heat. 
8. Serve the burrito bowls in layers: cheesy tortilla on the bottom, then rice, beans, onion, chicken, salsa, hot sauce and another sprinkle of cheese on top. Be prepared for the first few moments of the meal to be silent, as everyone digs into this glorious backcountry creation!

Dessert Faux Crepes

In a backcountry spin-off version of the French classic, this dish takes the leftover ingredients you will likely have on your trip, and turns them into something fabulous to surprise all your coworkers and students. 

Ingredients:

Pre-packaged Crepes or Flour Tortillas

White Sugar

Lemon

Nutella 

Cooking Equipment:

Backpacking Stove, Fuel, Lighter

Cutting Board

Knife

Frying Pan

Spatula

Pre-Trip Preparation:

1. Finding pre-made crepes can be found at many chain grocery stores, but if you can’t find them, thin flour tortillas work well too. You will likely have some leftovers from the other meals anyways. 
2. Save space in your backpack by combining ingredients for multiple meals. If you are planning on bringing coffee and powdered milk and sugar for breakfast, just add a little extra sugar for the crepes!

Cooking Directions:

There are two types of crepes for your students to choose from: Nutella or Sugar Lemon. 

Nutella Crepe:

1. Spread Nutella evenly on the crepe or tortilla.
2. Warm up the frying pan on low, no oil is needed. 
3. Place crepe or tortilla on the pan with the Nutella side up, and heat until lightly toasted. 
4. Use a spatula to fold the crepe into thirds. Serve immediately!

Sugar Lemon Crepe:

1. Warm up the frying pan on low, no oil is needed. 
2. Place crepe or tortilla in a frying pan and evenly sprinkle a thin layer of sugar over the crepe. 
3. Cut the lemon in half (or use the other half from your Lunch Wraps!!). Squeeze a splash of lemon juice over the crepe. 
4. Keep on heat until lightly toasted, then fold into thirds and serve immediately!

Use these recipes as you head into the backcountry for your next Outward Bound Course, personal trip or even a quarantine backyard campout! 

Add your variations, test out different ingredients and share your favorite Burrito recipe on our social sites. Burritos are such a classic backpacking food, and it’s important to honor different cultures and the flavors we all bring. Building community and expressing creativity through food is one of the best parts of backpacking. 

Bon Appetit!

Looking for more recipes? Check these out!

Want more of an inside look at why we love meal times on expeditions? Read this.

Print recipes here. 

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About the Author

Tilly Schoonhoven is a San Francisco Bay Area based educator, naturalist and poet, who goes by they/them pronouns. Tilly has worked in the outdoor industry for the past eight years, most recently at Outward Bound California as a Field Instructor, Equity Process Facilitator, Communications Contractor and Social Media Writer. They are passionate about bringing equity and justice to all corners of the outdoor industry, and they are known in their communities for engaging others in thoughtful and challenging dialogues to push the Outdoor industry forward. In their free time, Tilly enjoys taking care of their plants, and laying on the beach on a rare sunny day in San Francisco.