St. Joe State Park has two reservable campgrounds. One is quite large and services the many ATV trails at the park. The other doesn’t allow anyone with motorized vehicles to camp there. I could not believe how well maintained and spread out and quiet the second campground was. The nearest sites to ours was a full 200 yards away through thick foliage. We really felt like we had the place to ourselves.
Now for the really good stuff…
Michael and Julie’s Camp Enchiladas
- half a stick of butter
- half an onion (chopped)
- 2 cans of black beans
- bag of taco seasoning
- large tortillas
- large can of enchilada sauce
- large bag of shredded cheese
- (feel free to add you favorite spicier items to this recipe)
- Get out your camp stove and light it
- In a large bowl start melting your butter
- Add in your chopped onion and saute´ to your liking
- Add cans of black beans (partially drained) and stir
- Add taco seasoning and stir
- Spray your dutch oven with cooking oil
- Pour 1/4 of the enchilada sauce into the bottom of the dutch oven
- Assemble your enchiladas by placing the bean mixture into a tortilla with a little shredded cheese inside as well
- Place rolled up tortillas in dutch oven
- Cover tortillas in the rest of the enchilada sauce
- Cover the whole thing with the rest of your shredded cheese
- Place dutch oven in your fire
- Cover the dutch oven with coals to speed the cooking process.
Some sources get really specific with cook times over fires, but this recipe just needs the cheese to be well melted and I like to see the enchilada sauce bubbling quite a bit. I think we gave it about 20 minutes though to be honest I did not check. See below for results. Yum!
All in all, this trip was a huge success! We will be coming back to St. Joe State Park to try a new recipe soon.