Camp Stove Skillet Enchiladas

Name: Camp Stove Skillet Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon oil; 1 onion, diced; 1 red bell pepper, diced; 2 cloves garlic; 1 tablespoon taco seasoning*; (4) 8” tortillas, corn or flour; 15 ounce can black beans, drained; 10 ounce can enchilada sauce; 8 ounce Cabot Vermont Sharp Shredded Cheddar (about 2 cups); Toppings: Cabot Sour Cream, fresh cilantro, lime, avocado

Servings

4 Enchiladas

Prep Time

10 minutes

Cook Time

20 minutes

One of the highlights of camping is preparing delicious food over a campfire. If you’re looking for easy camping meals for your next outdoor adventure, try this delicious skillet recipe. Skillet enchiladas are a quick dish you can put together over the campfire (or on the stovetop) for a simple and rewarding outdoor meal. Your family will love the resulting flavor of the combination of Cabot Vermont Sharp Shredded Cheese and enchilada sauce. Make this easy enchilada recipe on your next camping trip and share it with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).

To make 4 enchiladas, heat oil in a 10″ skillet over medium heat. Add onion and red bell pepper and sauté 7-8 minutes, until vegetables begin to soften and are slightly browned. Add garlic and taco seasoning* and sauté for another minute. Transfer vegetables to a plate or bowl.

Warm tortillas while vegetables are cooking. Wrap tortillas in foil and gently warm over campfire or the burner of a camp stove. Flip frequently to prevent burning. Spread ¼ – ⅓ cup enchilada sauce over bottom of the skillet. With a warmed tortilla laying in the palm of your hand, fill with ¼ of the vegetable mixture, ¼ of the beans, and a small handful Cabot Vermont Sharp Shredded Cheese. Gently roll the tortilla and lay it in the skillet.

Repeat with the remaining tortillas, vegetables, beans and cheese. Save about ½ cup of cheese for the topping. Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Cover the skillet with a lid or foil and cook over medium-low heat until the enchiladas are warmed through and the cheese is melted.

Remove from the heat and top with Cabot Sour Cream, freshly chopped cilantro, avocado slices and a spritz of lime. Dig in!

For more easy camping meals, check out our Campfire Breakfast Sandwiches and Foil Packet Nachos. Did you know Cabot is a cooperative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this easy enchilada recipe when you have the chance.

Ingredients

1 tablespoon oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic
1 tablespoon taco seasoning*
(4) 8” tortillas, corn or flour
15 ounce can black beans, drained
10 ounce can enchilada sauce
8 ounce Cabot Vermont Sharp Shredded Cheddar (about 2 cups)
Toppings: Cabot Sour Cream, fresh cilantro, lime, avocado

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Directions

HEAT oil in a 10″ skillet over medium heat. Add onion and red bell pepper and saute 7 – 8 minutes until vegetables begin to soften and are slightly browned.
ADD garlic and taco seasoning and saute for 1 minute more. Transfer vegetables to a plate or bowl.
WARM tortillas while vegetables are cooking. Wrap tortillas in foil and gently warm over campfire or burner of camp stove. Flip frequently to prevent burning.
SPREAD ¼ – ⅓ cup enchilada sauce over bottom of skillet. With a warmed tortilla laying in the palm of your hand, fill with ¼ of the vegetable mixture, ¼ of the beans, and a small handful of grated Cabot Vermont Sharp Shredded Cheddar. Gently roll the tortilla and lay it in the skillet. Repeat with the remaining tortillas, vegetables, beans and cheese. Save about ½ cup of cheese for the topping.
POUR the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
COVER the skillet with a lid or foil and cook over medium-low heat until the enchiladas are warmed through and the cheese is melted.
REMOVE from the heat and top with Cabot Sour Cream, freshly chopped cilantro, avocado slices and a spritz of lime.

Recipe Tips

*To make homemade taco seasoning, combine 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder.