There is really only one golden rule when it comes to camping and cooking… avoid perishables, if you can. You may have a cooler with you, but fill it with beer instead of those chicken cutlets that you were eyeing. Cooler temperatures are hard to regulate and meat like poultry needs to stay at a consistent temperature to avoid bacteria growth. I’m not trying to scare you, but warn you so that when you’re 6 miles in on that hike the day after you had a chicken dinner, you will be sweating from exercise, not from lack of bathroom and not knowing what to do.
Dive into your inner vegetarian when you go camping. You most likely eat so much meat when at home, you’ll actually be doing your body a favor by giving it a little detox from it. The great thing is, a lot of vegetables can act as meat substitutes (but please don’t bring tofu on your camping trip unless you want your friend to chuck it into the woods). Vegetables like sweet potatoes, jackfruit, mushrooms, lentils, and beans all provide that meat “texture” while being super portable (with the exception of jackfruit unless you break it down beforehand) and long-lasting. With minimal cooking, limitless possibilities of mixing and matching, and a large variety of spices working on all of the vegetables, you’ll be feeling like a chef in no time.
Makeable with really anything you have on hand as long as you have tortillas and enchilada sauce, enchiladas really are one of the top contenders for easy meals in the outdoors. You may not have an oven, but there are easy hacks to make it seem like you do. With only one pan needed, you will be eating good and everyone is either going to be envious that you didn’t cook for them or grateful that you did.
- 1 bottle of La Morena Mole Sauce
- Pack of flour or corn tortillas (smaller variation)
- 2 sweet potatoes (small cubes or pre-cooked)
- Corn on the cob (trust me)
- Black beans (slightly drained)
- Queso Fresco cheese (or other Mexican cheese)
- 1 avocado
- Cast-iron pan
- Cutting board
- Blow torch (optional)
- Two burner stove (Can be done on a single burner, but it’s just easier with a dual burner)
Pro-Tip: A cast-iron is pretty important for this recipe because it retains heat very well which helps during the “oven” process.
When he’s not climbing, skiing, or trail running, Brian can be found building out menus for fictitious restaurants or baking cookies for friends. Proud achievements include summiting Longs Peak, delivering solar lights to remote tribal villages in Thailand, and listening to an entire audiobook on quantum physics during a half marathon.