Camp Recipe: Veggie Fajitas

Camping Fajitas

Why wait for the campsite to cook? Outdoor eats don't require an overnight trip. A little preparation can transform that squished tin-foil sammich into a delicious gourmet mid-hike picnic! Leave the food bars at home with this easy and tasty trail fajita recipe.

With a morning hike on the agenda, and no time for a leisurely campsite breakfast, we packed up our portable camp stove and the following ingredients:

  • Sliced pepper & half of an onion
  • Sliced cabbage
  • Tortillas
  • Olive oil
  • Spice Mix
  • Salsa of choice
  • Tequila & Triple Sec
  • Hot sauce for the daring
  • Salt & pepper

Before your hike, toss the spice mix together with pepper & onion in a bag/container. Pour in just enough tequila and triple sec to coat the veggies. Put the cabbage in separate bag/container.

Transporting oils on the trail can be a pain, which is why I developed this innovative solution. Behold, the ultimate recycled wet ingredient transporter: the empty Sriracha bottle! The nozzle dispenser and range of bottle sizes make this chili sauce container a perfect transporter for olive oil, hot sauce, or any other wet ingredient. Bonus: another reason to drown your meals in Sriracha (like you needed it).

Mountain Standard RIMBY tale

Once you've hiked up an appetite, find a particularly scenic rock, clearing, overlook or brook and bust out the camp stove. 

  • Over medium heat sautee pepper & onion in a little bit of olive oil. Season to taste.
  • Build your fajita, topping veggies with cabbage and salsa of your choice
  • Enjoy lunch outside before heading home or on to your next adventure.

I tend to save outdoor eats for overnight trips, but these hassle-free fajitas prove that no trip is too short for a little backcountry gourmet. 

Recipe and photos by Field Agent Connor Wallace.

 

 

Newer Post Older Post