Breakfast Taco Foil Packs With Black Beans, Zucchini, and Corn
3.1
(8)
These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go. The Mexican-inspired ingredients are topped with baked eggs and served with tortillas for a hearty morning meal.
Recipe information
Total Time
30 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
Step 2
Toss peppers, zucchini, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
Step 3
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Step 4
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.
Step 5
Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5–10 minutes.
Step 6
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.
Step 7
Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
Do Ahead
Step 8
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
Cooks' Note
Step 9
Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4–5 minutes more. Top with cheese and cilantro, if using. Serve immediately.
Step 10
Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
Recipe notes
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