pale ale

How to Pair Beer With Enchiladas

Hey guys! I'm so excited to share with you today some footage from last weekend's camping trip in the Sierras. Since I'm trying to make as much content as possible, why not make a video of what we ate and drank?

So I give you, Dinner and Drinks, camping edition.

Andrew and I like to go all-out when it comes to eating while camping, but that doesn't mean we want to spend hours cooking (unless that means sitting around a campfire while your food cooks!). So prepping ahead is key.

This was the first time I made this enchilada recipe, and it was very easy to prep at home and then just assemble in camp. We just cooked them on the stovetop, but if you're making these while camping, feel free to use a grill or a dutch oven in the campfire, whichever you prefer. The meat is already cooked prior to camp so you basically just need to warm everything up and melt the cheese!

Check out the video for some fun camping footage:

The Pairing

To me, the best beer to pair with Mexican fare like enchiladas is American Pale Ale, which is a snappy, refreshing beer that showcases the flavors of Cascade hops. Pale Ales have a fresh, citrusy quality (from the hops!) that match the spices in dishes like enchiladas. They are also fairly bitter, which will cut through the fattiness of all the cheese as well.

I brought along Sierra Nevada Pale Ale on our camping trip, but feel free to use any American Pale Ale you prefer. If you can't find any Pale Ale, American IPA will also work nicely, although since it is more bitter and has less FLAVOR from the hops, it is not my first choice. But then again we were camping, so I wouldn't have been too picky on any beer I drank with dinner. Cheers and happy pairing!

Camping Enchiladas

  • 2 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1.5 boneless, skinless chicken breasts, diced into small pieces
  • 1 (4 oz) can of diced green chiles
  • 1 (15.5 oz) can black beans
  • flour tortillas
  • shredded cheese
  • 1 can red enchilada sauce
  • 1 can refried beans
  • sour cream (for topping)
  • salsa (for topping)

At Home:

In a large saute pan, heat oil over medium heat. Add onion and saute until translucent, about 3 minutes. Add diced chicken and green chiles, season with salt and pepper. Saute for about 10 minutes, until the chicken is cooked completely through. Remove from heat. If making for camping, let cool and store in a container in the cooler until ready to use.

At Camp:

1. Lightly oil a cast iron pan or dutch oven. Place some of the chicken mixture, refried beans, enchilada sauce, and shredded cheese into a tortilla, then roll up and place in the pan.

2. Continue filling remaining tortillas (we ate 2 per person and were STUFFED!) then place, rolled up, into a line in the pan. top with remaining enchilada sauce and cheese. Lots and lots of cheese. Any remaining beans may be heated separately and served on the side.

3. Place pan over medium-high heat on a grill or stovetop. To make the cheese melt quicker, place foil on top. If using a dutch oven in a campfire, place near hot coals...the enchiladas will be done in about 15 minutes.

4. Serve with sour cream, salsa, chopped onion, cilantro, or whatever other toppings you desire!

beer enchiladas pin.jpg

BLTA Paired With DBA

I love this play on words for this pairing! What in the world is a DBA? And...dare I suggest that maybe not everyone knows what a BLTA is?

I've been obsessing over lunchtime lately. Its because I really, truly, hate breakfast. It used to be my favorite meal as a kid; I looked forward to the typical breakfast of cereal on weekdays and waffles or pancakes on weekends. But about 5 or 6 years ago, it all turned sour. Literally. The thought of drinking a glass of milk now makes me cringe, whether it be slurping up the remnants after my morning cereal is gone, or side by side with delicious brownies like these. And don't get me started on yogurt--I still force myself to eat it most mornings with some fruit and granola, but it is definitely something I equally don't look forward to.

Needless to say, I usually skip breakfast. This means that by 11 am, I am STARVING, and thus lunch has become my new favorite meal of the day. It is also an appropriate time in my book to crack open a beer (depending on how productive my morning was, of course) and pair it with whatever deliciousness I'm making myself .

The Sandwich

A BLTA is simply a bacon-lettuce-tomato sandwich with the addition of avocado. In my opinion, I think we should do away with BLTs altogether and make them all BLTAs. Avocado gives a boring BLT that needed savoriness, creaminess, fattiness that we love so much. As a kid, BLTs would hurt my mouth given that the bread was toasty and the bacon crispy. That's not the case if you add avocado! I took my pictures with the avocado sliced on top of the sandwich, but you can easily make it a substitution for mayo by spreading the avocado on the toast....mmmm. Too bad its so early in the morning, otherwise I'd go make myself another one of these right now.

The Beer Pairing

So what is DBA anyway? DBA is the short way of saying Firestone Walker's Double Barrel Ale. Technically characterized as a British Pale Ale, this little gem from California is a great lunchtime beer. I think the name is a bit deceiving; you might think this is a dark, heavy beer given the words "double" and "barrel" in the name. But look at that color! The beer has a great maltiness with toasted biscuit notes; the hops balance it out rather than overpower it, giving it just enough bitterness to cut through that bacon and avocado on our BLTA! This is a great day-drinking ale because it is still light and refreshing while giving you a mouthful of flavor. Although a BLTA could go with something as light as a Pilsner or American Lager, you really want this added toastiness in the beer to complement the toastiness of the sandwich. (Get it?) Side note--if you're just getting into beers or aren't the biggest fan, this is a great one to try since it has lots of flavor but isn't overpowering by any means.

Other Beers to Try with this Sandwich

Lets be honest--there are a lot of beers you could make work with this sandwich--It is subjective, after all! In my opinion though, browns and ambers go best with the smokiness from the bacon and savoriness of the avocado. Try these other beers if Firestone Walker DBA isn't an option for you:

  • Anderson Valley Boont Amber Ale
  • Ballast Point Calico Amber Ale
  • Speakeasy Prohibition Ale
  • Goose Island Honkers Ale
  • Newcastle Brown Ale (England)
  • Adnams (England)
  • Samuel Smith's Old Brewery Bitter (England)

The Recipe

This sandwich is not hard to make, but if you've never made one before, here's your recipe!

BLTA Sandwich (Bacon-Lettuce-Tomato-Avocado)

Author: Dani (

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1 sandwich


  • 2 pieces good-quality bread
  • 1 large leaf romaine lettuce (or any lettuce will work)
  • 3 slices tomato
  • 2 slices of bacon
  • 1/2 avocado
  • mayonaise (optional)


  1. Cook bacon until crispy in a fry pan; set aside.
  2. Toast the bread in a toaster oven or toaster. Ideally, you want the bread toasted enough so that it is not floppy, but not too crispy so that you can still create a sandwich.
  3. After halving the avocado (lengthwise), cut slits into one side lengthwise. Take a spoon to scoop out the slices.
  4. Assemble the sandwich: Smear mayonaise onto the toasted bread if desired. Top one piece of toast with the lettuce, tomato, bacon, and avocado slices. Complete the sandwich with the top piece of toast.

Happy Pairing!