1.) Use flour tortillas, if you can. While we prefer corn tortillas for tacos, for enchiladas we find that extra malleability of flour tortillas is a huge help. (If you are on a gluten-free diet or otherwise must use corn, the best trick to keep them from breaking is to warm them up before rolling.)
2.) Enchiladas are only as good as its sauce. Spicy, bright, and slightly tangy are the flavors we look for. Homemade is obviously the ideal choice, but when camping it’s more likely you’ll be using pre-made sauce like one of these:
Frontero: Comes in a pouch, so it compacts down in the trash after you’re done using it.
Las Palmas: Traditional canned variety that comes in mild or spicy.
3.) Toppings! Cilantro, diced red onion, a spritz of lime juice, cotija cheese, sour cream, or sliced jalapenos are all excellent ways to take your enchiladas to the next level.
Ingredients
- 2 tablespoons oil
- 1 red bell pepper, cut into strips
- ½ red onion, sliced into thin half-moons
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 2 teaspoons salt
- 14 oz can enchilada sauce
- 2 cups cheese
- 1 cup cooked black beans
- 4-6 flour tortillas
Pre-Trip Prep.
To save yourself some time at the campsite, you can make your enchilada filling at home ahead of time. Store it in a container in your cooler until ready to use.
At camp, just skip ahead to the enchilada rolling step, cover with sauce and cheese, and bake
Garnishes
- cilantro, jalapenos, lime, etc.
Instructions
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Prepare your coals or get your campfire going so that you’ll have embers to cook with.
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Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Remove from heat and transfer the vegetables to a plate or bowl.
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Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.
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To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.
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Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
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Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.
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Serve topped with jalapenos, cilantro, and a squeeze of lime & enjoy!
