Vegan Fajitas

By jacewildman

Ingredients

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp dried oregano
• 1 tsp chili powder
• garlic salt to taste
• salt and pepper to taste
• 1 tsp white sugar
• 2 small zucchini, julienned
• 2 medium small yellow squash, julienned
• 1 large onion, sliced
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tbls olive oil
• 1 (9.75 ounce) can whole kernel corn, drained
• 1 1/2 cups cooked black beans

Details

Preparation time 20mins
Cooking time 40mins
Adapted from allrecipes.com

Preparation

Step 1

1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.