Smoky Campfire Beef and Bean Lumberjack Burritos

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings (enough for 6 large burritos)
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp neutral oil or bacon fat, divided
• 1 large yellow onion, diced
• 2 bell-type peppers (1 red, 1 poblano or green), sliced
• 1–2 jalapeños, minced (seeds removed for mild)
• 1.5 lb (680 g) ground beef, 80–85% lean
• 2 cloves garlic, minced
• 2.5 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp chili powder
• 1 tsp dried oregano, 0.5 tsp black pepper, 1–1.5 tsp kosher salt
• 3 tbsp tomato paste
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes
• 1 cup (240 ml) beef broth
• 1.5 tbsp pure maple syrup
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar or lime juice
• 2 cans (15 oz / 425 g each) beans (pinto and/or black), drained and rinsed
• Optional: 1–2 chipotle peppers in adobo + 1 tbsp adobo sauce
• For serving: 6 large flour tortillas, 1.5 cups shredded cheese, sour cream, cilantro, lime wedges

Do This

• 1. Prep onion, peppers, jalapeños, garlic, and open/drain the beans.
• 2. In a hot cast-iron skillet, char onion and peppers in 1 tbsp oil over medium-high heat until blackened in spots; set aside.
• 3. In the same skillet, add remaining 1 tbsp oil and brown the ground beef with salt and pepper until deeply caramelized.
• 4. Stir in garlic, cumin, smoked paprika, chili powder, oregano, tomato paste, and optional chipotle; cook 1–2 minutes.
• 5. Add tomatoes, broth, maple syrup, Worcestershire, and vinegar; simmer 10 minutes to reduce slightly.
• 6. Stir in beans and the charred onion-pepper mix; simmer 10–15 minutes until thick and spoonable. Adjust seasoning.
• 7. Warm tortillas (350°F / 175°C oven or dry skillet), fill with hot mixture and cheese, then roll into big lumberjack-style burritos.

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Why You’ll Love This Recipe

• Big, bold flavors: smoky charred peppers, toasty cumin, and a subtle maple sweetness that tastes like a campfire supper.
• Hearty and filling: beef, beans, and rich sauce make serious, stick-to-your-ribs burritos.
• Flexible cooking: perfect in a cast-iron skillet on the stove or over hot coals at a campsite.
• Meal-prep friendly: the filling reheats beautifully for quick weeknight wraps or burrito bowls.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 poblano or green bell pepper, 1–2 jalapeños, 2 cloves garlic, 1 lime (or small bottle apple cider vinegar), fresh cilantro (optional)
• Dairy: Shredded sharp cheddar or pepper jack (about 1.5 cups), sour cream (optional)
• Pantry: Neutral oil or bacon fat, kosher salt, black pepper, ground cumin, smoked paprika, chili powder, dried oregano, crushed red pepper flakes (optional), tomato paste, 1 can fire-roasted diced tomatoes, 1 cup beef broth (carton or bouillon), pure maple syrup, Worcestershire sauce, apple cider vinegar, 2 cans beans (pinto and/or black), flour tortillas (10-inch), chipotle peppers in adobo (optional), hot sauce (optional)

Full Ingredients

For the Smoky Beef-and-Bean Lumberjack Filling

• 2 tbsp neutral oil (canola, vegetable, or avocado) or bacon fat, divided
• 1 large yellow onion, diced (about 1.5 cups)
• 1 large red bell pepper, seeded and sliced into 1/2-inch strips
• 1 poblano pepper (or green bell pepper), seeded and sliced into 1/2-inch strips
• 1–2 jalapeño peppers, finely minced (remove seeds and membranes for milder heat)
• 1.5 lb (680 g) ground beef, 80–85% lean
• 2 cloves garlic, minced
• 2.5 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp chili powder
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste (you will likely use 1.25–1.5 tsp total)
• 0.5 tsp freshly ground black pepper
• 0.25 tsp crushed red pepper flakes (optional, for extra heat)
• 3 tbsp tomato paste
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes with their juices
• 1 cup (240 ml) beef broth (preferably low-sodium)
• 1.5 tbsp pure maple syrup
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar or fresh lime juice
• 1–2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce (optional but highly recommended for smokiness)
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed

For Serving (Wrap-Style Meals)

• 6 large (10-inch) flour tortillas
• 1.5 cups shredded sharp cheddar, pepper jack, or a mix
• 1/2 cup sour cream (optional)
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges, for squeezing over finished burritos (optional)
• Hot sauce, for serving (optional)

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Start by getting everything ready. Dice the onion into small pieces. Slice the red bell pepper and poblano (or green bell pepper) into 1/2-inch strips. Mince the jalapeños, removing seeds and membranes if you prefer a milder heat. Mince the garlic.

Open the cans of beans, drain them, and rinse under cold water. Open the can of fire-roasted tomatoes. Measure out the spices (cumin, smoked paprika, chili powder, oregano, salt, pepper, and optional red pepper flakes) into a small bowl so they are ready to go. This makes cooking smoother and more “camp-cook” efficient.

Step 2: Char the Peppers and Onions

Heat a large cast-iron skillet (10–12 inch) over medium-high heat for 2–3 minutes until very hot. Add 1 tbsp of the oil or bacon fat and swirl to coat. Add the diced onion and sliced peppers in an even layer. Let them sit undisturbed for 3–4 minutes so they can blister and char on one side.

Stir and continue cooking, stirring occasionally, until the onions and peppers are tender-crisp with blackened edges, about 7–9 minutes total. You are looking for visible char spots that bring a smoky “cooked over the fire” flavor. Transfer the charred veggies to a bowl and set aside.

Step 3: Brown the Beef Deeply

In the same skillet, reduce the heat slightly to medium-high if the pan is smoking too much. Add the remaining 1 tbsp oil or bacon fat. Crumble in the ground beef.

Season with about 0.5 tsp of the kosher salt and the black pepper. Cook, breaking the meat into craggy chunks, until it is well browned and caramelized in spots, about 6–8 minutes. Do not rush this step; deeper browning equals deeper flavor.

If there is a lot of excess fat, carefully spoon some off, leaving about 1–2 tbsp in the pan to carry flavor and keep the filling moist.

Step 4: Build the Smoky, Spiced Base

Add the minced garlic to the browned beef and cook for 30 seconds until fragrant. Sprinkle in the cumin, smoked paprika, chili powder, oregano, and optional red pepper flakes. Add the tomato paste on top.

Stir well to coat the meat in spices and tomato paste. Cook this mixture for 1–2 minutes, stirring frequently, until the tomato paste darkens to a deeper brick-red color and smells toasty rather than raw. If using chipotle peppers and adobo sauce, stir them in now. This step concentrates the spices and gives that deep, campfire-style smokiness.

Step 5: Deglaze, Sweeten, and Simmer

Pour in the fire-roasted diced tomatoes with their juices and the beef broth. Stir, scraping up any browned bits from the bottom of the skillet; those bits are packed with flavor.

Add the maple syrup, Worcestershire sauce, and apple cider vinegar (or lime juice). Stir to combine. Bring the mixture up to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for about 10 minutes. The sauce should thicken slightly but still be loose enough to coat the beef.

Taste and add more salt in small pinches (about 0.25 tsp at a time) if needed. The flavors should be smoky, gently sweet, and a little tangy. If it tastes overly tangy, add up to another 0.5–1 tsp maple syrup to balance.

Step 6: Add Beans and Charred Veg, Then Thicken

Stir in the drained pinto beans, black beans, and the bowl of charred onions and peppers. Mix everything thoroughly so the beans and vegetables are coated in the smoky sauce.

Simmer the mixture over medium-low heat for another 10–15 minutes, stirring occasionally. You are aiming for a thick, spoonable filling that is moist but not watery. If it looks too dry at any point, add a splash of broth or water. If it is too loose, keep simmering until some liquid evaporates.

Give it a final taste. Adjust salt, pepper, or heat (a pinch more chili powder or adobo sauce) as desired. Turn off the heat and let the mixture sit for 5 minutes; it will thicken slightly as it rests.

Step 7: Warm Tortillas and Serve Lumberjack-Style

While the filling rests, warm your tortillas. For the oven method, wrap the stack of tortillas in foil and heat at 350°F (175°C) for 5–8 minutes, until soft and pliable. For the skillet method, warm each tortilla in a dry skillet over medium heat for 20–30 seconds per side.

To make burritos, lay a warm tortilla on a board. Spoon about 3/4–1 cup of the hot beef-and-bean filling down the center. Top with roughly 1/4 cup shredded cheese and a spoonful of sour cream, plus cilantro and a squeeze of lime if you like. Fold in the sides and roll up tightly.

Serve right away with extra filling on the side, hot sauce, and more lime for squeezing. The result is a hefty, rustic burrito with smoky, maple-kissed beef and beans in every bite.

Pro Tips

• Get a serious char: Do not stir the onions and peppers too soon. Let them sit in a hot cast-iron skillet so they actually blister and blacken; this is key to the campfire flavor.
• Brown, do not gray, the beef: Spread it out and let it sear before breaking it up. Deep browning adds loads of flavor and keeps the filling from tasting flat.
• Adjust thickness for your use: For burritos, keep the filling fairly thick so it does not leak. For burrito bowls, leave it a bit saucier by adding a splash more broth.
• Maple is a background note: The maple syrup should give a gentle sweetness, not taste like dessert. Start with the listed amount and only add more if the mixture is too tangy.
• Campfire adaptation: Cook everything in a heavy Dutch oven or cast-iron skillet over a medium bed of coals, moving the pot as needed to avoid scorching. Keep a little extra broth on hand in case the fire runs hot and things reduce too quickly.

Variations

• All-campfire Dutch oven version: Brown the beef and char the veggies in a Dutch oven over coals, then add all remaining ingredients and simmer, lid slightly ajar, stirring occasionally. Add small splashes of water or broth if it reduces too much.
• Lighter protein swap: Use ground turkey, chicken, or venison instead of beef. Because these are leaner, add 1 extra tbsp oil and do not skip the Worcestershire and maple for richness.
• Hearty vegetarian filling: Skip the beef. Use 3 cans of beans total and add 8 oz (225 g) finely chopped mushrooms or plant-based ground “meat.” Swap the beef broth for vegetable broth and add 1 extra tbsp oil for body.

Storage & Make-Ahead

Cool the beef-and-bean filling to room temperature within 1 hour of cooking. Transfer to airtight containers.

Refrigerator: Store for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth, stirring occasionally, until hot throughout. You can also microwave in 60–90 second bursts, stirring between each burst.

Freezer: Portion the cooled filling into freezer-safe bags or containers (flatten bags for easy stacking). Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. If the mixture seems dry after freezing, loosen it with a little broth or water.

For easy weeknight meals, make a double batch of filling, freeze in burrito-sized portions, and keep tortillas and cheese on hand. Assemble burritos as needed, or turn it into quick bowls over rice or potatoes.

Nutrition (per serving)

Approximate values for 1 of 6 servings of filling plus 1 large flour tortilla and 1/4 cup shredded cheese:

About 650–700 calories; 35–40 g protein; 55–60 g carbohydrates; 28–32 g fat; 9–11 g fiber; 1,100–1,300 mg sodium (will vary depending on broth, beans, tortillas, and cheese brands). For a lighter option, use leaner beef or turkey, smaller tortillas, and reduce the cheese.