Campfire Fajitas
These vegetarian campfire fajitas are an easy camping dinner made with seasoned onions and peppers, black beans and warm tortillas.
Servings: 4 people
Calories: 331kcal
Equipment
- pot holders
- aluminum foil
- large spoon or spatula (for serving)
- can opener (if cans aren't pop-top)
Ingredients
Fajitas:
- 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
Optional Toppings:
- halved cherry tomatoes (optional)
- diced avocado
- sliced jalapeños
- shredded cheese omit for vegan fajitas, or use vegan shredded cheese
- hot sauce
Instructions
- 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.
Notes
Fajitas for Meat-Eaters: Want to add meat? Simply add your favorite (cooked) meat of choice and serve it with the fajitas.
Corn Tortillas Instead of Flour: To use corn tortillas, cook them in a skillet just before serving.
Nutrition
Calories: 331kcal | Carbohydrates: 53g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1090mg | Potassium: 563mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1871IU | Vitamin C: 81mg | Calcium: 109mg | Iron: 4mg
