Vegan Fajitas

Name: Vegan Fajitas
Total time: 70
Yield: 6
Ingredients: 0.25 cup olive oil; 0.25 cup red wine vinegar; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1 teaspoon white sugar; garlic salt to taste; salt and pepper to taste; 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 tablespoons olive oil; 1 (8.75 ounce) can whole kernel corn, drained; 1 (15 ounce) can black beans, drained

Recipe by TYGSD from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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0.25 cup olive oil
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0.25 cup red wine vinegar
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1 teaspoon dried oregano
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1 teaspoon chili powder
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1 teaspoon white sugar
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garlic salt to taste
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salt and pepper to taste
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2 small zucchini, julienned

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2 medium small yellow squash, julienned
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1 large onion, sliced
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1 green bell pepper, cut into thin strips
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1 red bell pepper, cut into thin strips
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2 tablespoons olive oil
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1 (8.75 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, drained

Instructions

Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.