Name: Vegan Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 1
Cuisine: mexican inspired
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

Vegan Fajitas

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
70 minutes

Vibrant vegan fajitas bursting with marinated zucchini, squash, peppers, and onion, perfect with tortillas or rice.

Ingredients:

0.25 cup olive oil
0.25 cup red wine vinegar
1 teaspoon chili powder
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
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

Instructions:

Prepare the marinade by mixing olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
Marinate zucchini, yellow squash, onion, and bell peppers in the refrigerator in the marinade for at least 30 minutes, but no longer than 24 hours.
In a large skillet over medium-high heat, sauté drained vegetables until tender, about 10 to 15 minutes. Add corn and black beans, then increase heat to high and brown the mixture for about 5 minutes.

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