Vegetarian Breakfast Burrito

Vegetarian backpacking breakfast burrito
294 calories
93 grams

3.18 cal/g

Harmony House Potatoes14g, 2 tbsp50 cal
Harmony House Onions5g, 1 tbsp17 cal
Harmony House Black Beans14g, 2 tbsp50 cal
Harmony House Corn7g, 1 tbsp26 cal
Harmony House Tomatoes3.5g, 1 tbsp11 cal
Flour tortilla1 tortilla140 cal
salt1/4 tsp0 cal 
ground coriander1/8 tsp0 cal
ground cumindash0 cal
garlic powder1/8 tsp0 cal
pepperdash0 cal
paprika1/8 tsp0 cal
cayennedash0 cal
oregano1/8 tsp0 cal

Serving Size: 

ONE Adventurer


Everything goes into one package.

It’s often said that breakfast is the most important meal of the day. I’m inclined to think that it’s doubly true when you’re out backpacking or otherwise expending a lot of energy putting in miles on the trail.

Most backpacking breakfasts consist of some sort of goopy slop, à la oatmeal, which we’re 100% guilty of making and recommending. Heck, we’ve got at least two oatmeal recipes on this site and even a cream of wheat one. Slop on slop on slop. Goodbye texture.

But there’s a backpacking breakfast recipe that requires actual mastication, and it’s glorious, and also vegetarian. Hail the almighty breakfast burrito!

vegetarian backpacking breakfast burrito

vegetarian backpacking breakfast burrito ingredients on a scale

We’re using ingredients from a Harmony House Backpacking Kit which pretty much makes this a meal that can be assembled in under a minute, plus a trip to the grocery store for some tortillas. The amount of seasoning we’re recommending yields a pretty savory flavorful filling, but you can get little packets of Tabasco or hot sauce to kick things up a notch if you’d like.

The only downside is that you’ll have to watch the pot pretty carefully during the cooking process. Make yourself a cup of coffee first!

To avoid draining out too much water, and subsequently all the flavors, not a lot of water is added. So you’ve got to watch the pot to make sure all the water doesn’t boil off, and add more if it’s needed. If you’ve got too much water at the end, it’s fine to drain it out.

vegetarian breakfast burrito for backpacking and camping


  1. Put all ingredients into pot (except the tortilla).
  2. Add enough water to barely cover all ingredients.
  3. Bring to a simmer, stirring occasionally.
  4. As potatoes and other vegetables start to rehydrate a lot of water will be absorbed.
  5. Add more water as needed to avoid scorching pot.
  6. Corn will take the longest too cook, test those for doneness. Should take anywhere from 10-15 minutes.
  7. Drain excess water and serve on flour tortilla.