Mexican Inspired Meal Ideas


Breakfast Burrito

Breakfast burritos are the best when you’re out camping because they are super easy to put together and you can always get creative with the types of filling you use.

Ingredients – Makes 4 burritos
2 x tomatoes – diced
1 x 420g can of black beans
1 spicy chorizo sausage (150g) – sliced
10 large eggs – whisked together
1 bunch of fresh coriander
4 large flour tortillas
100g of grated cheese
1 avocado

Step 1: Throw the chopped tomatoes into a small saucepan, and fry lightly on a low heat. Stir to prevent the tomatoes sticking to the pan.
Step 2: Once the tomatoes have softened, add the black beans and stir together until heated through. If you want to add a kick to your camping breakfast burritos, then some chilli or paprika can be added to the bean mix.
Step 3: Take off the heat and pop a lid on the pan to stop the heat escaping.
Step 4: Meanwhile, heat a large skillet over the campfire or on your camping stove and add the sliced chorizo. The chorizo will generate its own fat so you don’t need to use cooking oil.
Step 5: Once the chorizo is lightly browned, add the eggs and stir on a low heat until the eggs are cooked to your preference.
Step 6: Take off the heat when cooked to your preference.
Step 7: Re-heat the black beans if necessary and then add a dollop of black beans mix onto each tortilla.
Step 8: Top with cheese and then put the scrambled eggs on top of the cheese to make sure that it melts nicely.
Step 9: Add a couple of scoops of avocado, some salt and pepper if needed, sprinkle with coriander and wrap the whole thing up.

Beer Infused Nachos

Treat yourself to this delicious camping treat! Nachos are the perfect excuse to crack open another beer and relax around the fire in the great outdoors.

1 tablespoon chili powder
1 tablespoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon red pepper flakes
1 teaspoon table salt
1 teaspoon cornstarch
500g ground pork or beef
1 onion, diced
1 medium red capsicum, diced
2 jalapenos, seeds removed and finely diced
3 tablespoons tomato paste
½ can of beer (lager or pale ale)
¼ cup water
½ bag of grated cheese
2 bags tortilla chips
Extra toppings if you are feeling fancy – chopped coriander, lime wedges, sour cream

Home Preparation
At home, mix spice mixture and corn-starch in a small sandwich bag and pack with other food.

Step 1: Once at the camp, brown your meat over hot white coals or low flame. Add onion, jalapeños and capsicum and cook until onions are fragrant.
Step 2: Add spice mixture to meat and veggies and stir in tomato paste.
Step 3: Crack open a beer and slowly pour half into skillet, stirring carefully to avoid steam. Cook for 2-3 minutes, stirring often and adding water as needed to ensure a thick sauce.
Step 4: Remove skillet from fire and pour mixture into bowl and set aside.
Step 5: Layer half the tortilla chips, half the meat sauce and half the cheese in same cast iron skillet (be careful, skillet will be very hot). Repeat. Cover with aluminium foil and return to heat for 2 minutes or until cheese is melted throughout.
Step 6: Remove from heat and, using tongs, serve nachos on plates with desired optional toppings.
Step 7: Finish your beer and enjoy!

Vegetarian Chilli

This is a lovely alternative to traditional chilli con carne. It’s packed with good stuff so it’s a great choice for veggies and meat eaters alike.

1 tablespoon olive oil
1 brown onion, finely chopped
1 red capsicum, deseeded, coarsely chopped
1 x 435g can refried beans
1 x 420g can Mexican Chilli Beans
1 x 420g can red kidney beans, rinsed, drained
1 x 400g can diced Italian tomatoes
90g (1/3 cup) light sour cream
1 bunch coriander, leaves picked
Mixed salad leaves, to serve
Flour tortillas, to serve (optional)

Step 1: Heat the oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, uncovered, stirring, for 3 minutes or until the onion softens.
Step 2: Add the combined beans and tomato to the pan and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes.
Step 3: Divide the bean mix and serve. Top with some sour cream and coriander.
Step 4: Serve with either rice, mixed salad leaves or tortillas, if desired.

Enjoy! Check out our recipes page for more easy deliciousness.

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