Campground Veggie Tacos

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and easy vegetarian recipe for your next camping trip? Look no further than the Campground Veggie Tacos recipe! Packed with fresh and flavorful ingredients, these tacos are perfect for outdoor cooking. With just a few simple steps, you can enjoy a hearty and satisfying meal that will please both veggie lovers and meat-eaters alike. So grab your tortillas and get ready to indulge in a tasty camping treat!

Keywords: campground, veggie tacos, recipe, camping, vegetarian

Campground veggie tacos recipe details

Campground veggie tacos recipe, recipe Rating: 4.6
Number of votes:109

Fill up on hearty veggies from this camping recipe for your Dutch oven. Cook over a camp stove, a camp fire, or get this flavor on your stove at home.
Ready in: 30 mins

Ingredients

Serves: 4

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 (10 ounce) eggplant, cubed
• 1 (24 ounce) butternut squash, peeled and cubed
• 1 (6 ounce) zucchini, cubed
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 garlic clove, crushed
• 1 (14 1/2 ounce) can diced tomatoes
• Salt and pepper
• 1 cup salsa
• 8 ounces sour cream
• 8 taco shells, warmed

Preparation method

Prep: 15 mins | Cook: 15 mins

1. Pour oil into a Dutch oven and set over medium-high heat. When oil is hot, stir in onion and eggplant. Cook in hot oil until golden brown, then stir in squash, zucchini, chili powder, cumin, garlic, tomatoes and can liquid, and salt and pepper to taste.
2. When the mixture reaches a boil, turn heat down to medium and put a lid on the pot. Cook for about 15 minutes to cook eggplant, squash, and zucchini.
3. Mash avocado with lime juice, tomatoes, red onion, and cilantro.
4. Stuff taco shells with vegetables, salsa, and yogurt.