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Dutch Oven Enchiladas

Cooking under the open sky is always a delight. Get the campfire going and create these delicious Dutch oven enchiladas, which are sure to please the whole family.

This recipe was featured in the June 2019 issue of Traverse Magazine. Get your copy.

Ingredients

FILLING

  • 2 tablespoons oil
  • 1 large sweet potato, diced
  • 1 red bell pepper, cut into strips
  • 1⁄2 red onion, sliced
  • 4 cloves garlic, minced
  • 1  tablespoon cumin
  • 2  teaspoons salt
  • 1 cup cooked black beans

ENCHILADAS

  • More oil for Dutch oven
  • 6 flour tortillas
  • 1  can enchilada sauce
  • 2  cups cheddar cheese
  • Lime wedges
  • Cilantro

Preparation

In a skillet, over a low fire, add oil and sauté the sweet potatoes until soft. Add peppers, onion, garlic, cumin and salt. Sauté until just tender. Remove from heat and mix with black beans. After letting the fire burn down to hot coals, lightly oil the Dutch oven. Fill three flour tortillas with the veggie and bean mixture, roll and place with seam down on the bottom of the oven. Coat the tortillas with half of the enchilada sauce and half of the shredded cheese. Fill and stack the next row of enchiladas perpendicular/log cabin style, add remaining sauce and cheese. Cover and place the oven in the coals for approximately 10 minutes or until cheese is melted. Garnish each serving with lime and cilantro. Pairs well with a cold beer, pine smoke and a few friends close by.

PRO TIP: Some pre-camp prep to sauté the onions, bell peppers, garlic and sweet potato goes a long way, but can be done on site.