Whether you’re serving a hungry family or sharing with a group of friends, this satisfying meal is something that provides nearly universal appeal
DIRECTIONS:
1. Prepare campfire coals. Set aside around 20 prepared hot coals.
2. Wrap cold (but fully cooked) tortillas in aluminum foil. Set them on a grate over the hot coals for a couple of minutes until they’re warmed through. While tortillas are warming, dice vegetables. Set aside the tortillas.
3. Put oil, diced onion, peppers, chilis, tomatoes, and seasoning into the Dutch oven. Set the oven over the prepared coals and cook until tender, stirring occasionally. Remove the vegetables from the heat and put them into a bowl. Then, add beans and shredded chicken (if using) and stir.
4. Pour one can of enchilada sauce into the bottom of the Dutch oven. Add between 1/4 and 1/2 cup of the bean mix into each tortilla (depending on how much filling you have).
5. Roll up the filled tortillas and set them seam-side down in the Dutch oven over the enchilada sauce. (If you still have filling, you can spoon it into the bottom of the Dutch oven with the enchilada sauce before adding all the filled tortillas.)
6. Top the tortillas with the rest of the enchilada sauce, sprinkle on the shredded cheese, and put on the lid firmly.
7. Set the oven over the hot coals and add the hot charcoal you had previously set aside on top of the lid. Let it cook for 20 minutes or until the cheese is melted and gooey and the liquid has cooked down.
8. Remove from heat and allow the enchiladas to set for a few minutes. Add a handful of shredded lettuce and diced tomatoes right before serving. Enjoy!
INGREDIENTS:
- 8 flour tortillas
- 1 tsp avocado oil
- 1 diced sweet onion
- 2 diced bell peppers, seeds removed
- 1/2 cupped cherry tomatoes (halved)
- One 4.5-oz can green chilis
- 1 Tbsp taco seasoning
- 1/2 tsp salt
- 2 cups enchilada sauce
- 14 oz can pinto beans, drained
- 2 cups shredded chicken (optional)
- 2 cups shredded cheese
- 2 cups shredded lettuce
- 1 cup diced tomatoes
