Dutch Oven Mexican Lasagna

A wonderful camp meal full of protein, veggies and delisciousness!
This recipe shows you the meal and the method!

Chop veggies uniformly.
About 1/3 cup of each: carrots, mushrooms, zucchini, peppers, corn. (Other veggies could include broccoli, kale, celery)
Tip: if you're reducing weight on your camping trip, all of these veggies dehydrate very well and can be rehydrated 30mins before cooking.

If your beans are dried, start rehydrating (as seen in pic). This meal can work with fresh beans or rehydrated. You want about 1.5 cups total.

For cooking, either get a good bed of coals from the fire or ignite some charcoal briquettes.
Tip: the self igniting for easiest lighting options. They can also be used as fire starter if need be.

Add 1/4 cup (or a few scoops) to cover the bottom of the dutch oven. This will (theoretically) help avoid sticking.

Then cover with corn tortilla wraps.

Create layers of your Mexican lasagna by adding veggies, then cheese, then tortilla wraps, salsa, beans, cheese, wraps, veggies...etc.

The order doesn't matter much except the salsa and wraps at the bottom and then wraps and cheese as the final layer on top.

Tip: pre-grated cheese is key here for easy camping and cleanup! The Mexican cheese pack has a cheese combo with a kick so it's recommended.

Add charcoal/hot coals to the bottom and top of the Dutch oven.
Hang out by the fire. Enjoy. Relax.

Check the meal throughout. Rotate and adjust the coals as needed.

It will appear liquidy at some points but will absorb with time and heat.

It will likely take around 30 minutes or so depending on the heat of the coals. When the cheese is golden on top, remove from the coals and allow it to cool slightly.

Serve and enjoy. I often feed about 5 campers with this meal.