25 Easy Vegetarian Camping Meals & Tips For Your Next Adventure

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Are you a vegetarian who loves to camp but finds it hard to come up with tasty and nourishing meals while roughing them in the great outdoors?

Don’t worry. You can enjoy the best vegetarian camping meals with some planning and creativity.

This blog post will share unique vegetarian camping food ideas and tips to help you plan your menu and make the most of your next camping trip.

During Anja’s and my numerous adventures, we’ve found that vegetarian camping food simplifies things. Many vegetarian recipes don’t need refrigeration, and costs are slightly lower.

Whether you’re a strict vegetarian or just looking for healthy veggie recipes, we’ve put together this list of our favorite vegetarian camping meals and some helpful tips to remember when choosing a vegetarian diet while camping.

If you want to spend less time meal planning and more time enjoying your adventures, keep these easy vegetarian camping food ideas and helpful tips bookmarked.

4 Reasons Why You Should Eat Vegetarian Camping Food

Weight and space

Best vegetarian camping meals tend to be lighter and take up less space than meals that include meat. It can be beneficial, as you may need more space in your cooler or backpack and may have to carry all of your food with you.

Cost

Vegetarian meals can often be less expensive than meals that include meat, especially if you’re camping in an area where meat products aren’t readily available or are more expensive.

Health

Many vegetarian camping meals are high in nutrients and can be a healthy option for camping. For example, meals made with whole grains, legumes, and vegetables are rich in fiber, protein, and various vitamins and minerals.

Environment

Choosing vegetarian meals while camping can also positively impact the environment. Livestock farming can have significant environmental impacts, including deforestation, water pollution, and greenhouse gas emissions. By choosing plant-based meals, you can reduce your ecological footprint.

5 Things To Consider When Choosing a Vegetarian Diet While Camping 

Nutrients

Make sure that your meals include a variety of nutrients, such as protein, fiber, and a range of vitamins and minerals. It can help ensure that you are getting enough nourishment while camping.

Portability

Consider the ease of packing and transporting your food. Choose lightweight and compact foods that you can easily store in a cooler or backpack.

Shelf life

Choose foods with long shelf life or easily preserved, such as dried or canned beans, grains, and nuts. These can be a good option for longer camping trips or areas where food is unavailable.

Preparation

Consider the time and effort required to prepare your meals. While you can bring along a camping stove or build a fire, you may still want to choose relatively quick and easy meals to prepare.

Taste

Of course, choosing vegetarian camping food you enjoy eating is essential. Experiment with different flavors and recipes to find vegetarian meals that you love.

Helpful Tips For Planning Your Next Veggie Adventure

Plan ahead

Make a list of the meals and snacks you want to bring and ensure you have all the necessary ingredients and supplies. It can help you avoid any last-minute panic or disappointment.

Pack a cooler

Bring a cooler to store perishable items like tofu, tempeh, and fresh fruits and vegetables. Make sure to pack plenty of ice or ice packs to keep everything cold.

Bring non-perishable items

Pack grains, beans, and nuts for protein and energy. These can be used to make various dishes and kept for a long time without refrigeration.

Remember the spices

Pack a small container with a selection of your favorite herbs and spices to add flavor to your meals. It can help make even simple dishes taste great.

Consider easy-to-prepare meals

Bring some instant soups, ramen noodles, or instant oatmeal for quick lunches or light dinners. These can be great options when you want to spend less time cooking.

Use a portable camping stove

A camping stove or a cast iron skillet can cook various dishes, such as grilled vegetables, tofu skewers, and bean burgers.

Get creative

Use your imagination, try out recipes we provide, or put a twist on old favorites. You might be surprised at the delicious meals you can create while camping.

Kitchen Essentials To Consider Packing For Your Trip

• Stove: A camp stove is essential for cooking while camping. Choose a stove appropriate for your needs, such as a propane stove for car camping or a compact, lightweight stove for backpacking.

• Pots and pans: Pack pots and pans suitable for your cooking needs. If you plan on cooking over a fire, consider packing a cast iron skillet or Dutch oven.

• Utensils: Pack a variety of utensils such as spoons, forks, knives, spatulas, and tongs to help with meal prep and cooking.

• Cooler: A cooler is essential for storing perishable items such as fresh fruits and vegetables, tofu, and vegan yogurt. Make sure to pack your cooler with plenty of ice or ice packs to keep the food at a safe temperature.

• Water bottles or hydration system: Pack plenty of water bottles or a hydration system to stay hydrated while camping.

• Dishwashing supplies: Pack dishwashing supplies such as dish soap, scrub brushes, and a towel to help clean up after meals.

Breakfast Vegetarian Camping Meals

1. Grilled Halloumi Sandwich

Ingredients:

• 1 package of halloumi cheese, sliced
• 2 slices of bread
• 1 tomato, sliced
• 1 lettuce leaf
• 1 tablespoon of olive oil
• Salt and pepper to taste

Directions:

1. Preheat your grill to medium-high heat.
2. Brush both sides of the halloumi slices with olive oil and season with salt and pepper.
3. Grill the halloumi slices on each side for about 2-3 minutes until they are golden brown and slightly crispy.
4. Assemble the sandwich by placing the grilled halloumi slices, tomato slices, and lettuce leaves between the two pieces of bread.
5. Grill the sandwich for about 2-3 minutes on each side until the bread is toasted and the cheese is melted.
6. Serve the sandwich hot. You can also add your choice of condiments or other vegetables, such as avocado or cucumber. Enjoy!

2. Sweet Potato and Egg Skillet

Ingredients:

• 1 large sweet potato, diced
• 1 tablespoon of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 4 eggs
• Salt and pepper to taste
• Chopped fresh herbs (such as parsley, basil, or chives) for serving

Directions:

1. Preheat your grill to medium-high heat.
2. In a cast iron skillet, heat the olive oil over medium heat. Add the diced sweet potato and cook for about 8-10 minutes, until the sweet potato is tender.
3. Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until the onion is translucent.
4. Stir in the cherry tomatoes and cook for 1-2 minutes, until they are slightly softened.
5. Crack the eggs into the skillet and sprinkle with salt and pepper.
6. Cover the skillet and cook for about 5-7 minutes, until the eggs are cooked to your desired level of doneness.
7. Serve the skillet hot, garnished with fresh herbs. Enjoy!

3. Strawberry Basil Bruschetta

Ingredients:

• 1 baguette, sliced
• 4 tablespoons of olive oil
• 1 pint of strawberries, hulled and sliced
• 1/4 cup of chopped basil
• 4 ounces of goat cheese, crumbled
• Salt and pepper to taste

Directions:

1. Preheat your grill to medium-high heat.
2. Brush the baguette slices with olive oil and grill for about 1-2 minutes on each side until the bread is toasted.
3. Combine the sliced strawberries, chopped basil, crumbled goat cheese, and a pinch of salt and pepper in a bowl.
4. Top the grilled baguette slices with the strawberry mixture.
5. Grill the bruschetta for 1-2 minutes until the cheese is slightly melted.
6. Serve the bruschetta hot. Enjoy!

4. Carrot Cake Oatmeal

Ingredients:

• 1 cup of rolled oats
• 2 cups of water
• 1/2 cup of grated carrots
• 1/4 cup of raisins
• 2 tablespoons of chopped pecans
• 2 tablespoons of honey
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg

Directions:

1. In a pot, bring the water to a boil.
2. Add the oats and grated carrots to the pot and reduce the heat to low.
3. Simmer the oats for about 5-7 minutes or until they are fully cooked, and the water is absorbed.
4. Stir in the raisins, chopped pecans, honey, cinnamon, and nutmeg.
5. Serve the oatmeal hot, topped with additional honey, pecans, and a sprinkle of cinnamon if desired. Enjoy!

Check out our blog post on camping breakfast food ideas for more recipes.

Lunch Vegetarian Camping Meals

1. Cranberry And Almond Spinach Salad

Ingredients:

• 4 cups of fresh spinach
• 1/4 cup of dried cranberries
• 1/4 cup of toasted almonds, chopped
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1/4 teaspoon of Dijon mustard
• Salt and pepper to taste

Directions:

1. Mix the spinach, dried cranberries, and toasted almonds in a large bowl.
2. Whisk the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
3. Pour the dressing over the spinach mixture and toss to coat.
4. Serve the salad immediately. Enjoy!

2. Halloumi Burgers

Ingredients:

• 1 package of halloumi cheese, sliced
• 4 burger buns
• 1 tomato, sliced
• 1 lettuce leaf
• 1/4 cup of tzatziki sauce
• Olive oil for grilling

Directions:

1. Preheat your grill to medium-high heat.
2. Brush both sides of the halloumi slices with olive oil.
3. Grill the halloumi slices on each side for 2-3 minutes until they are golden brown and slightly crispy.
4. Assemble the burgers by placing the grilled halloumi slices, tomato slices, lettuce leaf, and tzatziki sauce on the burger buns.
5. Serve the burgers hot. Enjoy!

3. Grilled Sweet Potato Fajitas

Ingredients:

• 2 large sweet potatoes, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 small onion, sliced into thin strips
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• 4 flour tortillas
• Chopped fresh cilantro for serving

Directions:

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the sweet potato strips, bell pepper strips, onion strips, minced garlic, olive oil, cumin, chili powder, salt, and pepper. Toss to coat.
3. Grill the vegetables for about 8-10 minutes, occasionally turning, until tender and slightly charred.
4. Warm the tortillas on the grill for 1-2 minutes on each side until they are slightly crispy.
5. Assemble the fajitas by filling each tortilla with grilled vegetables and fresh cilantro.
6. Serve the fajitas hot. Enjoy!

4. Campfire Caprese Grilled Cheese Sandwiches

Ingredients:

• 4 slices of bread
• 4 slices of mozzarella cheese
• 4 slices of tomato
• 8 basil leaves
• 2 tablespoons of butter, softened

Directions:

1. Preheat your grill to medium-high heat.
2. Assemble the sandwiches by placing a slice of mozzarella cheese, a piece of tomato, and 2 basil leaves between two slices of bread.
3. Spread butter on the outside of each sandwich.
4. Grill the sandwiches for 3-4 minutes on each side until the bread is toasted and the cheese is melted.
5. Serve the sandwiches hot. Enjoy!

For more camping lunch ideas, click here.

Dinner Vegetarian Camping Meals

1. Sweet Potato Bean Burger

Ingredients:

• 1 medium sweet potato, peeled and grated
• 1 can of black beans, rinsed and drained
• 1/2 cup of breadcrumbs
• 1/4 cup of chopped cilantro
• 1 clove of garlic, minced
• 1 egg
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder
• Salt and pepper to taste
• Olive oil for grilling
• 4 burger buns
• Sliced avocado, lettuce, and tomato for serving

Directions:

1. Preheat your grill to medium-high heat.
2. In a large bowl, mash the black beans until they are mostly smooth.
3. Stir in the grated sweet potato, breadcrumbs, cilantro, garlic, egg, cumin, chili powder, salt, and pepper.
4. Form the mixture into 4 patties.
5. Brush both sides of the patties with olive oil.
6. Grill the patties on each side for about 4-5 minutes until they are crispy and heated through.
7. Assemble the burgers by placing the sweet potato bean patties on the burger buns, along with avocado, lettuce, and tomato.
8. Serve the burgers hot. Enjoy!

2. Grilled Tortilla With Veggies And Black Beans Burrito

Ingredients:

• 4 large flour tortillas
• 1 cup of cooked black beans
• 1 cup of grilled vegetables (such as zucchini, bell peppers, and onions)
• 1/2 cup of shredded cheese (such as Monterey Jack or Cheddar)
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of sour cream (optional)

Directions:

1. Preheat your grill to medium-high heat.
2. Assemble the burritos by placing equal amounts of black beans, grilled vegetables, cheese, and cilantro in the center of each tortilla.
3. Spread a tablespoon of sour cream on each tortilla, if using.
4. Roll the tortillas tightly to enclose the filling.
5. Grill the burritos on each side for 2-3 minutes until the tortillas are crispy and the filling is warm.
6. Serve the burritos hot. Enjoy!

3. Veggie Burgers

Ingredients:

• 1 cup of cooked quinoa
• 1 cup of cooked black beans
• 1/2 cup of grated carrots
• 1/2 cup of grated zucchini
• 1/4 cup of breadcrumbs
• 1/4 cup of chopped fresh parsley
• 1 clove of garlic, minced
• 1 egg
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder
• Salt and pepper to taste
• Olive oil for grilling
• 4 burger buns
• Sliced avocado, lettuce, and tomato for serving

Directions:

1. Preheat your grill to medium-high heat.
2. In a large bowl, mash the black beans until they are mostly smooth.
3. Stir in the quinoa, grated carrots, grated zucchini, breadcrumbs, parsley, garlic, egg, cumin, chili powder, salt, and pepper.
4. Form the mixture into 4 patties.
5. Brush both sides of the patties with olive oil.
6. Grill the patties on each side for about 4-5 minutes until they are crispy and heated through.
7. Assemble the burgers by placing the veggie patties on the burger buns, along with avocado, lettuce, and tomato.
8. Serve the burgers hot. Enjoy!

4. Mango Chutney Campfire Cheese Toasties

Ingredients:

• 4 slices of bread
• 4 slices of cheese (such as Cheddar or Monterey Jack)
• 4 tablespoons of mango chutney
• 2 tablespoons of butter, softened

Directions:

1. Preheat your grill to medium-high heat.
2. Assemble the toasties by spreading a tablespoon of mango chutney on one side of each slice of bread and topping it with a slice of cheese.
3. Spread butter on the outside of each toastie.
4. Grill the toasties on each side for 3-4 minutes until the bread is toasty and the cheese is melted.
5. Serve the toasties hot. Enjoy!

Check out our blog post on camping dinner ideas if you want more recipes.

Vegetarian Camping Snack & Dessert Ideas

1. Cookie Base Classic S’mores

Ingredients:

• 1 package of graham crackers
• 1 package of chocolate chips
• 1 package of marshmallows

Directions:

1. Preheat your grill to medium-high heat.
2. Break the graham crackers in half to create a total of 24 squares.
3. Place 12 of the graham cracker squares on a large piece of foil.
4. Sprinkle the chocolate chips evenly over the graham crackers.
5. Top the chocolate chips with a layer of marshmallows.
6. Place the remaining graham cracker squares on top of the marshmallows.
7. Place the foil packet on the grill and cook for 3-4 minutes, until the chocolate is melted and the marshmallows are slightly toasty.
8. Carefully remove the foil packet from the grill and let it cool for a few minutes before serving. Enjoy!

2. Oat & Cranberry Bars

Ingredients:

• 1 cup of rolled oats
• 1 cup of all-purpose flour
• 1/2 cup of packed brown sugar
• 1/2 cup of unsalted butter, melted
• 1 egg
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of dried cranberries

Directions:

1. Preheat your grill to medium-high heat.
2. Combine the oats, flour, brown sugar, melted butter, egg, vanilla extract, baking powder, and salt in a large mixing bowl. Stir until a dough forms.
3. Stir in the dried cranberries.
4. Press the dough into a greased 8×8-inch pan.
5. Place the pan on the grill and cook for about 15-20 minutes or until the golden brown bars are firm to the touch.
6. Remove the pan from the grill and let it cool for a few minutes before slicing and serving. Enjoy!

3. Upper Crust Apple Pie

Ingredients:

• 1 recipe for pie dough (for a double-crust pie)
• 6 cups of thinly sliced apples
• 3/4 cup of sugar
• 2 tablespoons of all-purpose flour
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 2 tablespoons of butter

Directions:

1. Preheat your grill to medium-high heat.
2. Roll half of the pie dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
3. Combine the sliced apples, sugar, flour, cinnamon, and nutmeg in a large bowl. Toss to coat.
4. Transfer the apple mixture to the pie dish, mounding the apples in the center. Dot the apples with butter.
5. Roll out the remaining pie dough into a 12-inch circle. Cut the dough into strips and arrange them over the apples in a lattice pattern.
6. Place the pie dish on the grill and cook for about 40-45 minutes until the crust is golden brown and the filling is bubbly.
7. Remove the pie from the grill and let it cool for a few minutes before slicing and serving. Enjoy!

Check out our blog post on camping snack recipes for more snack ideas.

Make Ahead Vegetarian Camping Meals

1. Fruit & Yoghurt Breakfast Parfaits

Ingredients:

• 2 cups of plain or vanilla yogurt
• 2 cups of mixed fruit (such as berries, diced mango, and sliced banana)
• 1/2 cup of granola

Directions:

1. In a small bowl, combine the yogurt and fruit.
2. In a separate bowl, mix the granola.
3. Layer the yogurt mixture and granola in small jars or containers to assemble the parfaits.
4. Cover the jars and refrigerate until ready to serve. Enjoy!

2. Cucumber Salad

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 cup of white vinegar
• 1/4 cup of water
• 1/4 cup of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of dill weed

Directions:

1. Combine the cucumber slices, vinegar, water, sugar, salt, and dill weed in a large bowl. Toss to coat.
2. Cover the bowl and refrigerate the cucumber salad for at least 1 hour, or up to 24 hours, before serving. Enjoy!

3. Greek Tomato And Feta Pasta Salad

Ingredients:

• 8 ounces of pasta (such as rotini or penne)
• 1 pint of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup of crumbled feta cheese
• 1/4 cup of pitted kalamata olives
• 2 tablespoons of olive oil
• 2 tablespoons of red wine vinegar
• 1 clove of garlic, minced
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Directions:

1. Cook the pasta according to the package instructions. Drain and rinse the pasta with cold water.
2. Combine the cooked pasta, cherry tomatoes, cucumber, feta cheese, and olives in a large bowl.
3. Whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl.
4. Pour the dressing over the pasta mixture and toss to coat.
5. Cover the bowl and refrigerate the pasta salad for at least 1 or 24 hours before serving. Enjoy!

No Cook Vegetarian Camping Meals

1. Panzanella Salad

Ingredients:

• 4 cups of cubed rustic bread
• 2 tablespoons of olive oil
• 2 cups of diced tomatoes
• 1 cup of diced cucumber
• 1 cup of diced red onion
• 1/2 cup of crumbled feta cheese
• 1/4 cup of chopped fresh basil
• 2 tablespoons of red wine vinegar
• 1 clove of garlic, minced
• Salt and pepper to taste

Directions:

1. Preheat your grill to medium-high heat.
2. Brush the bread cubes with olive oil and grill them for about 2-3 minutes or until they are toasty and slightly charred.
3. Combine the grilled bread cubes, tomatoes, cucumber, red onion, feta cheese, and basil in a large bowl.
4. Whisk together the red wine vinegar, minced garlic, salt, and pepper in a small bowl.
5. Pour the dressing over the salad and toss to coat.
6. Serve the salad immediately, or refrigerate it for up to 24 hours before serving. Enjoy!

2. Fruit And Nut Peanut Butter Stuffed Tortilla

Ingredients:

• 4 large flour tortillas
• 1 cup of peanut butter
• 1/2 cup of chopped mixed nuts (such as almonds, cashews, and walnuts)
• 1/2 cup of diced mixed fruit (such as bananas, grapes, and berries)

Directions:

1. Preheat your grill to medium-high heat.
2. Spread the peanut butter evenly over each tortilla.
3. Sprinkle the chopped nuts and diced fruit over the peanut butter.
4. Roll up the tortillas tightly to enclose the filling.
5. Grill the tortillas on each side for 2-3 minutes until the edges are crispy and the peanut butter is warm.
6. Serve the tortillas hot, and cut them into slices. Enjoy!

3. Trail Mix Bliss Balls

Ingredients:

• 1 cup of rolled oats
• 1/2 cup of peanut butter
• 1/4 cup of honey
• 1/4 cup of diced dried fruit (such as apricots, dates, or raisins)
• 1/4 cup of chopped mixed nuts (such as almonds, cashews, and walnuts)
• 1/4 cup of shredded coconut

Directions:

1. Combine the oats, peanut butter, and honey in a food processor. Process until a dough forms.
2. Stir in the dried fruit, nuts, and coconut.
3. Roll the dough into balls and place them on a plate.
4. Refrigerate the bliss balls for at least 1 hour or until firm. Enjoy!

Dutch Oven Vegetarian Camping Recipes

1. Dutch Oven Veggie Lasagna

Ingredients:

• 1 package of no-boil lasagna noodles
• 15-ounce full-fat ricotta cheese
• 2 cups shredded mozzarella (fresh preferred), divided
• 15-ounce can of spinach, drained (reserve liquid)
• Zucchini or yellow squash thinly sliced
• 2 cups sliced mushrooms
• 28-ounce jar of pasta sauce
• 1 teaspoon salt
• 2 tablespoons Italian seasoning or use your favorite herb mixture

Directions:

1. Prepare about 2 dozen coals for a 350-degree oven.
2. Mix the ricotta, 1 ½ cups of mozzarella, spinach, salt, and herb.
3. Spread 1/3 pasta sauce down on the bottom of the dutch oven, then sprinkle with cheese.
4. Add one layer of lasagna noodles. Break them as necessary to fit into the round pot.
5. Add 1/3 of sliced veggies, spinach, ricotta mixture, sauce, and cheese. Aim for about 3 layers.
6. Repeat twice with the remaining spinach, veggies, cheese mixture, pasta sauce, and noodles.
7. Pour any remaining pasta sauce on top, rinse the jar with 1/4 cup water, add that to lasagna, and top with a layer of cheese.
8. Place the lid on the Dutch oven.
9. Place Dutch oven on coals, about 10 under and 12-14 on the lid. Bake for 25 minutes.
10. Next, remove the lid and check for any excess moisture. If there’s too much liquid, keep the lid off and let the liquid boil off.
11. Remove the Dutch oven from heat. Allow lasagna to cool slightly before serving.

2. Dutch Oven Tomato And Avocado Frittata

Ingredients:

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 small onion chopped
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 6 eggs beaten
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 1 avocado sliced
• 3 cherry tomatoes cut into quarters
• 3 fresh basil leaves chopped

Directions:

1. Heat butter and oil in the bottom of the heated Dutch oven.
2. Sauté onions and garlic.
3. Add the dried spices.
4. Beat the egg mixture in a separate bowl, then pour it over the garlic and onion mixture in the Dutch oven.
5. Rotate while baking with the lid on for about 10 minutes until the frittata is almost firm.
6. Add the cheese to the top of the frittata, replace the lid and continue cooking until the cheese is melted and the frittata is firm.
7. Top it with avocado, tomatoes, and basil just before serving.
8. Serve warm.

3. Dutch Oven Enchiladas

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

(cilantro, jalapenos, lime, etc., for garnishing)

Directions:

1. Prepare your coals or get your campfire going so that you’ll have embers to cook with.
2. Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute them until they start to soften. Add garlic, cumin, and salt, and saute for 30 seconds until fragrant. Add the onions are soft and the peppers are soft.
3. Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.
4. To build the enchiladas, place onions and peppers in a line in 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.
5. Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
6. Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works excellently) and stack 14-16 coals on the lid. Cook for about 10 minutes until the cheese is melted.
7. Serve topped with jalapenos, cilantro, and a squeeze of lime. Enjoy!

FAQ

What To Do Next?

Now, take your favorite recipes and head for a nature escape! We hope you found helpful vegetarian camping food ideas and tips by reading this article.

Also, we’ve put together our valuable lists of best camping breakfast, lunch, and dinner ideas, so make sure to check them.

What do you think about this article? Feel free to write your thoughts, experience, and some fun stories in the comments. We would like to hear from you! Thank you