After a full day of camping with the family a quick, good tasting, a stick-to-your-ribs meal is always appreciated. Campground fajitas are easy to make, nutritious and take about 20 minutes to prepare.
â€¢ 1 pound of protein (veggie protein encouraged)
â€¢ 1 Large Onion
â€¢ 1 Bell Pepper
â€¢ Small Jar of Salsa
â€¢ Cheese of Choice
â€¢ 1 Avocado
â€¢ 2 Medium Zucchinis
â€¢ 1 Small Packet of Tortillas
â€¢ 1 Lime
â€¢ Cutting Board
â€¢ Cutting Knife
â€¢ Aluminum Foil
â€¢ Camp Stove
â€¢ Skillet (we prefer an iron skillet)
This meal comes together very fast. Have other family members help with the preparation: cutting onions, peppers, zucchini, avocado and preparing the table with plates, utensils etc.
Cut protein and veggies into uniform strips.
Place the sliced onion and the bell pepper in a hot skillet. Cook until the onions have almost reached the desired texture and caramelization. Add the zucchini strips and sautÃ© for 1-2 minutes. Remove from the heat and place in a re-useable pie tin (shown) or another container that can be covered.
Add the protein to the hot skillet and cook until it reaches your desired level of being done.
The tortillas can be wrapped in aluminum foil and heated (on a stove or over the campfire). If a camp stove is easier, place the tortilla packet in a skillet. The skillet can be placed on the stove over low heat. Turn the foil packet over every few minutes to ensure the tortillas do not burn.
This meal is a bare-bones fajitas recipe for car camping and should be adjusted to personal taste. The veggies we used to travel well and can be stored for several days without refrigeration. The meat we used was frozen prior to the trip to help it stay cold and defrost in a cooler. The leftover salsa and tortillas were used with other meals.
This meal is easy to make, yummy and nutritious. Best of all, it the economical and fed four hungry adults for about $4.00 per person.