Easy Stovetop Enchiladas

It turns out, you can have it all. A perfect campsite and freshly baked, restaurant-style enchiladas, that is (which is pretty spot on to my definition of “it all”).

I’ll be honest- I totally jacked the idea for this recipe from my friends Marly and Dalton (there, guys I did your shoutout!). But it’s too good not to share, so I knew I had to adapt this for Gritty Gourmet. Besides, when I met Dalton, he was making peanut butter and tortilla sandwiches (yes, that’s just two ingredients) with a dirty nut tool for a knife. So let’s call this a homage to the joys of eating better on your next adventure!

The first thing that struck me about this idea was that you actually don’t have to cook your filling before you roll up these enchiladas. Because there’s plenty of sauce involved (and a coating of coconut oil at the bottom), these tasty bites can cook thoroughly without sticking to the bottom of the pan. One less step equals more time to enjoy the sunset, so it’s really a win-win. Speaking of filling, you’ve got options! For this recipe, I’ve kept it simple with the fresh produce that I almost always have on hand- onion, peppers, and mushrooms. But the opportunities are endless. I encourage you to check out the local markets where you’re exploring and create this recipe with what’s fresh.

Easy Stovetop Enchiladas

Ingredients:

• 6 large flour tortillas

• 8 oz enchilada sauce of choice (I prefer a medium heat red sauce)

• 1 cup shredded Mexican cheese blend (or, substitute nutritional yeast to make vegan)

• 1/2 large white onion, diced

• 4 crimini or white mushrooms, diced

• 1 red bell pepper, diced

• 1/2 cup cooked adzuki or black beans

• 1 tsp coconut oil

• dash cumin

• dash chili powder

• salt and pepper to taste

Directions:

Step 1

Finely dice the onion, mushrooms, and bell pepper and place in a medium-sized bowl or pot. Season with salt, pepper, cumin, and chili powder, then toss to mix vegetables and seasoning. If not already, shred cheese.

Step 2

Place 1 tsp of coconut oil in the bottom of a large pot or frying pan with a close-fitting lid. Heat over low heat just until the coconut oil melts. Swirl the pan to coat the entire bottom in oil. Then, pour 1/2 of the enchilada sauce into the bottom of the pan to create an even layer of sauce

Step 3

Place 1/6 of the veggie mix in the center of each tortilla. Top with a sprinkle of cheese, then tightly roll to close. Place each rolled enchilada in the pot until it’s tightly packed.

Step 4

Once your pot or pan is full, evenly pour the remaining enchilada sauce over the top of the enchiladas. Then, sprinkle the remaining cheese on top. Finish with a dash of salt and pepper.

Step 5

Cover the enchiladas with a tight-fitting lid, then cook over medium-low heat for 15 minutes. Check every 1-2 minutes to ensure enchilada sauce is bubbling on the sides of the pan, but not burning. Adjust heat up or down as needed. After 15 minutes, if cheese isn’t melted, increase the heat slightly and let cook for 1-2 more minutes.

Step 6

Remove enchiladas from heat and serve. Pour yourself a margarita (or pop open one of those tasty canned cocktails), and revel in the magic of what you can make with a simple cookstove. If you’re feeling fancy, top your enchiladas with some chopped cilantro and a squeeze of lime.

Serves 2 very hungry humans, or 3 moderately hungry humans.