I read in a trip journal on this site of a group eating fajitas.  

I'd like to try that.  But how to prepare in advance, (freeze?) without the peppers and other ingredients getting soft and soggy?  

I envision cooking it up, cooling, putting it in a foodsaver bag; then once in the bush heating it up and pouring it over tortillas.  

Any advice on preparing fajitas for a canoe trip?

prouboy