Breakfast Taco Hobo Packs with Black Beans, Zucchini, and Corn

A hearty camping-friendly breakfast featuring vegetable-packed foil packets topped with eggs and served with warm tortillas. This versatile dish combines bell peppers, zucchini, black beans, and corn with Mexican-inspired flavors, perfect for outdoor cooking.

6 servings

1 hr 20 min

Published October 4, 2025

Ingredients

•2 whole bell peppers, stemmed, seeded, thinly sliced lengthwise
•1 medium medium zucchini, halved lengthwise, sliced into 1/4"-thick half moons
•1 small small red onion, thinly sliced (about 1 cup)
•2 medium medium jalapeños, seeded, thinly sliced (optional)
•1 can (14-ounce) can black beans, drained, rinsed
•1 cup defrosted frozen corn
•6 tablespoons tomatillo salsa
•2 tablespoons olive oil
•1 teaspoon kosher salt, plus more to taste
•½ teaspoon freshly ground black pepper, plus more to taste
•12 pieces soft taco-size corn or flour tortillas
•6 large large eggs
•½ cup shredded Monterey Jack cheese (optional)
•¼ cup cilantro leaves and tender stems (optional)

Cooking Instructions

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.
5 min
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.
10 min
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.
30 min
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.
15 min
5.
Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5-10 minutes.
10 min
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.
5 min
7.
Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
5 min
8.
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.

Breakfast Taco Hobo Packs with Black Beans, Zucchini, and Corn

6 servings

1 hr 20 min

Published October 4, 2025

Ingredients

•2 whole bell peppers, stemmed, seeded, thinly sliced lengthwise

•1 medium medium zucchini, halved lengthwise, sliced into 1/4"-thick half moons

•1 small small red onion, thinly sliced (about 1 cup)

•2 medium medium jalapeños, seeded, thinly sliced (optional)

•1 can (14-ounce) can black beans, drained, rinsed

•1 cup defrosted frozen corn

•6 tablespoons tomatillo salsa

•2 tablespoons olive oil

•1 teaspoon kosher salt, plus more to taste

•½ teaspoon freshly ground black pepper, plus more to taste

•12 pieces soft taco-size corn or flour tortillas

•6 large large eggs

•½ cup shredded Monterey Jack cheese (optional)

•¼ cup cilantro leaves and tender stems (optional)

Cooking Instructions

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.

5 min

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.

10 min

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.

30 min

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.

15 min

Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5-10 minutes.

10 min

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.

5 min

Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.

5 min

Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.