These vegan fajitas are a wonderful meatless version of traditional fajitas. This recipe can be prepared in advance or enjoyed right away.
Ingredients
- olive oil: 0.25 cup
- red wine vinegar: 0.25 cup
- oregano: 1 tsp (dried)
- chili powder: 1 tsp
- white sugar: 1 tsp
- garlic salt: (to taste)
- salt and pepper: (to taste)
- zucchini: 2 piece (julienned)
- medium small yellow squash: 2 piece (julienned)
- onion: 1 piece (sliced)
- green bell pepper: 1 piece (cut into thin strips)
- red bell pepper: 1 piece (cut into thin strips)
- olive oil: 2 Tbsp
- whole kernel corn: 1 can (8.75 ounce can, drained)
- black beans: 1 can (15 ounce can, drained)
Metric Conversion
Stages of cooking
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Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
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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.
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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.
