Dutch Oven Camping Enchiladas

Ingredients

• •8-10 flour tortillas
• •1 tablespoon oil
• •1 unit onion
• •2 unit bell peppers
• •½ cup cherry tomatoes
• •1 teaspoon taco seasoning
• •½ teaspoon sea salt
• •2 10-ounce cans enchilada sauce
• •1 14-ounce can black beans
• •6 ounce can lump crab meat
• •2 cups shredded cheese

Equipment

• • campfire Dutch oven
• • charcoal briquettes
• • long metal tongs
• • lid lifter
• • pot holders
• • aluminum foil
• • mixing bowl
• • mixing spoon
• • measuring cup
• • large spoon or spatula
• • can opener

Instructions

1. 1Preheat campfire coals until very hot and set aside some coals for later.
2. 2Wrap tortillas in aluminum foil and warm them on the hot charcoals for a few minutes.
3. 3Add oil, onion, peppers, tomatoes (if using), taco seasoning, and salt to the Dutch oven, and cook until tender.
4. 4Remove veggies and add black beans, stir to combine.
5. 5Pour one can of enchilada sauce into the Dutch oven.
6. 6Fill tortillas with veggie mixture and optional crab, rolling them up and placing seam-side down in the sauce.
7. 7Top enchiladas with remaining enchilada sauce and shredded cheese.
8. 8Cover the Dutch oven with a lid and bake over coals for 15-20 minutes or until cheese is melted.