Portobello Mushroom Campstove Fajitas

These campstove fajitas are based on Erin Baker’s wonderful portobello mushroom fajitas recipe in her book The Veg Table. I’ve adapted it for the camp stove so that you too can enjoy tent tacos on your future backpacking and wild camping trips!

Campstove fajitas with the Jetboil Summit Skillet

This is definitely a recipe for warmer months. Don’t get me wrong, tacos are essential eating all year round, but when camping in the cold, the tacos cool very quickly and leave you longing for something hot to eat. So I recommend saving this one for summer.
You’ll need to carry a skillet for this one (I just the Jetboil Summit Skillet). I suggest warming your tortillas and storing in a tea towel or tortilla warmer while you cook the fajitas. This step does make the recipe a bit gas-heavy. Warming the tortillas isn’t totally necessary but does make them nicer. If you want to save on fuel, skip this step and use flour tortillas if possible (corn tortillas tend to break if they haven’t been warmed).

This campstove fajita recipe is vegan and if you use corn tortillas, it’s also gluten free.
If you like this recipe, try Erin’s Tarka Dal which is also great for camping!

Portabello Mushroom Campstove Fajitas

Adapted from Erin Baker's recipe for Portabello Mushroom Fajitas in her book The Veg Table.

For the fajita vegetables

4 large portabello mushrooms (sliced into long thing strips)
1 large onion (halved and thinly sliced)
1 small red pepper (halved and thinly sliced)
1 small yellow or orange pepper (halved and thinly sliced)

For the marinade

juice of 1 lime (more to taste)
2 tsp chipotle paste
1 tsp ground cumin
2 tbsp rapeseed or olive oil
pinch of black pepper
pinch of salt
small handful of fresh coriander
oil for cooking

To serve

pack of flour or corn tortillas
grated cheese
avocado
fresh lime juice

At home

Combine all of the sliced vegetables in a large ziplog bag. Firstly, chop the vegetables and set aside. Make the marinade in a large bowl by combining all the ingredients. Add the vegetables to the marinade and toss well. Let everything sit for about 15 minutes to soak up the flavours. Taste the marinade and add more chipotle paste if desired.
Make the marinade by mixing together all of the marinade ingredients. Pour into in small leak-proof container.
Pack about 2 Tbsp of oil in another small leak-proof container. Coconut oil or ghee travel best as they tend to remain solid unless it's really hot outside. Alternatively I recommend using Nalgene's small wide-mouth containers for liquid oils such as olive oil or rapeseed oil.

On the trail

Take your marinade and pour it into the large zip-lock bag with your veggies. Seal the bag so that all of the vegetables get coated in the delicious marinade.
While the vegetables are marinading. Warm your tortillas. Put the frying-pan over a medium-heat on your campstove and warm the tortillas one at a time until they are soft and pliable. Keep the tortillas warm in a tea towel or tortilla warmer.
With the frying-pan still on the heat, add some oil. Quickly cook the marinated vegetables in small batches for about 5 minutes, or until the onions and pepper are tender.
Serve the vegetables with the warm tortillas along with the garnishes of your choosing.

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