These tasty Mexican veggie camp fajitas are super simple to whip up, easy to pack down, and will fill you up after a day of adventure.

It’s been a long day on the road, you’ve just pulled up to your stunningly scenic campsite and are craving something easy, healthy, and delicious to fuel you for the following morning of adventure.



But most importantly, you need something you can eat with one hand to keep the other free for beer as you watch that glistening orange orb dip below the horizon, painting the sky with orange, pink, and yellow hues.

These single-cooktop Mexican veggie camp fajitas are the perfect solution that’ll fill your cravings, your stomach, and minimise the wash up in the dark.



Prep Time

10-15 minutes


  • Dash of oil
  • 1x red capsicum 
  • 1x bag of spinach and rocket 
  • 1x red onion 
  • 2x tomatoes 
  • 5x large flat mushrooms 
  • 1x packet of fajita seasoning 
  • 300ml of sour cream 
  • 300g of spicy salsa 
  • 6x tortillas 


Mexican Veggie Camp Fajitas Recipe

1. First up, straight to the chopping board. Chop the onion and capsicum into small strips

2. Get your gas cooker fired up, and drizzle a dash of cooking oil over the hotplate. The Dometic Cadac Safari Chef 30 is perfect for this, because paired up with the dual power pack you can utilise a full-size camp cooker with just two hiking butane canisters, minimising the weight and pack down



3. Throw that onion on the hotplate and hear it sizzle. As it starts to soften, chuck on the capsicum and cook them both until they begin to char – you want that fiery chargrilled smokey flavour

4. Take the capsicum and onion off the grill and put on the mushrooms, cooking until soft but slightly crisp around the edges, and nice and brown



5. Meanwhile, as the veggies crisp up, slice the tomatoes and prep the tortillas. Add a dollop of sour cream, spicy salsa, leafy greens, and tomato slices

6. Throw all the cooked veggies into a bowl (or the top of your cooker works a charm) and mix through the fajita flavouring for that delicious Mexican spice. Then put the spiced veggies back on the cooker for a few minutes, letting all the flavours bake in

7. Finally, top your pre-made tortillas with the cooked veggies, sit back on your comfy rug or camp chair, and enjoy the sunset