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Camp Stovetop Avocado Toast: 3 Weeknight Dinner Hacks

Three stovetop avocado toast variations for camp: classic lime-salt, smoky black bean, and spicy chicken salad. Each uses a tortilla or bread slice toasted in a skillet, then topped with avocado and simple pantry ingredients.
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Ingredients Method

Ingredients
  

  • 1 ripe avocado
  • 2 tablespoons lime juice fresh or bottled
  • 1/2 teaspoon salt
  • 4 corn or flour tortillas or 4 slices sturdy bread
  • 1 can (15 oz) black beans rinsed and drained
  • 1/2 teaspoon smoked paprika
  • 1/2 cup canned chicken drained
  • 2 tablespoons mayonnaise or plain Greek yogurt
  • 1 tablespoon hot sauce optional

Method
 

  1. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lime juice and salt. Mash with a fork to your desired consistency.
  2. Set a cast iron skillet or non-stick pan on the camp stove over medium heat. Place tortillas or bread in the dry skillet. Toast for 1-2 minutes per side until golden and crisp. Remove and set aside.
  3. For the black bean version: in a small bowl, mash the black beans with smoked paprika. Spread onto two toasted tortillas. Top with the mashed avocado mixture.
  4. For the chicken salad version: in a small bowl, mix canned chicken, mayonnaise, and hot sauce. Spoon onto the remaining toasted tortillas. Top with the avocado mixture.
  5. Serve immediately. If you have extra lime wedges, squeeze a bit more on top for freshness.