Print Recipe

Dutch Oven Enchiladas


  • 8 flour tortillas
  • 1 white onion
  • 1 green pepper
  • 1 red pepper
  • 1/2 can green chiles
  • 1 can green enchilada sauce
  • 1 can black beans
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 2 cups shredded Monterey Jack cheese
  • jalapenos optional, for topping
  • sour cream optional, for topping
  • fresh cilantro optional, for topping


At Home

  • Slice green pepper, red pepper and onion. 
  • Sauté green pepper, red pepper and onion until the peppers are soft and onion is translucent. Add green chiles, cumin, garlic powder, and chili powder. Store in an airtight container.

At the Campsite

  • Wrap the sautéed peppers and onions, tablespoon of black beans, and cheese in each tortilla. 
  • Spread a small portion of the enchilada sauce at the bottom of the dutch oven. 
  • Place the filled tortillas in the dutch oven. Cover the tortillas with the remaining enchilada sauce. Sprinkle with the remaining cheese. 
  • Set the cast iron dutch oven over campfire embers for 10-12 minutes. Check the enchiladas after 10 minutes. They are done once the sauce is bubbling and cheese is melted.