These vegetarian campfire fajitas are an easy camping dinner made with seasoned onions and peppers, black beans and warm tortillas.
Fajitas are among my favorite camping meals. They’re so easy!
But the other thing I love about them is how there’s so much room for adjustment.
Want to make them spicy? You can.
Is someone in your group vegan? This still works perfectly.
Do you love meat? Great! Add some!
Just begin with simple ingredients like onions, peppers, and black beans, and you’re well on your way to enjoying a zesty campfire dinner!
Fajitas Without Meat?
Classic Mexican fajitas were originally made with beef. (Skirt steak, to be specific.)
That said, it’s pretty common to find other variations like chicken, shrimp or even potato! There’s a Mexican restaurant near us that makes a fantastic potato fajita.
For these campfire fajitas, I wanted to keep things as simple as possible. So we’re skipping the meat and serving them with grilled veggies and warm, seasoned beans.
Can I Add Meat to These Campfire Fajitas?
Of course you can!
My husband and I enjoy eating this recipe as is, without the meat. The beans and veggies are incredibly filling, and no meat means one less thing to keep chilled in a cooler.
However, when we’re camping with friends, we’ve added meat. Serve these with whatever seasoned, cooked meat you prefer.
Should I Use Corn or Flour Tortillas?
Pre-cooked flour tortillas are the easiest for this recipe.
That said, you could definitely cook corn tortillas on the campfire while your veggies cook.
What Kind of Fajita or Taco Seasoning Should I Use?
Use your favorite seasoning mix or whatever you’ve got on hand.
I’ve been using Frontier’s Mexican fiesta seasoning. I like the flavor and that it has high-quality ingredients.
What Equipment Will I Need for Campfire Fajitas?
You’ll also need a campfire-safe saucepan for the beans. This Toaks titanium pot is meant to handle heat, and the all-metal handle won’t melt on a campfire.
Make sure to also bring some foil for the tortillas.
How to Make Campfire Fajitas
Add oil, veggies, taco seasoning, and salt to the skillet.
Add the undrained beans and more taco seasoning to a saucepan.
Wrap the tortillas in aluminum foil.
Next, you’ll set everything on the campfire grate to cook.
Cook the veggies in the skillet until tender.
Bring the beans in the saucepan to a simmer.
Turn the tortillas to warm both sides, keeping them off to the side and somewhat away from the direct heat.
Unwrap the tortillas, and let everyone build their fajitas with the veggies and beans, or any other desired toppings!
- pot holders
- aluminum foil
- large spoon or spatula (for serving)
- can opener (if cans aren't pop-top)
- 8 – 10 flour tortillas (already cooked) Use small fajita-style tortillas
- 1 tablespoon oil
- 1 onion, diced
- 2 bell peppers, thinly sliced (seeds + membrane removed) I prefer sweet red, yellow or orange peppers
- 1½ teaspoon taco or fajita seasoning, divided
- ½ teaspoon sea salt
- 14 ounce can black beans
- halved cherry tomatoes (optional)
- diced avocado
- sliced jalapeños
- shredded cheese omit for vegan fajitas, or use vegan shredded cheese
- hot sauce
- Add oil, diced onion, peppers, tomatoes (if using), and 1 teaspoon taco seasoning and salt to the skillet. Set on a hot campfire grate and cook until tender.Add beans (not drained) and remaining taco seasoning to a campfire-safe saucepan. Set on the campfire grate until beans are simmering.Wrap tortillas in aluminum foil and set them on the hot campfire grate, turning after a minute or two to warm both sides. (Tortillas will do best over indirect heat.)
- Unwrap the tortillas. Serve the tortillas with the fajita veggies and the beans, along with any optional toppings.I find it's easiest to allow people to assemble their own fajita plates and add their own desired toppings.