Vegan Fajitas
Description
This vegan fajitas recipe is full of zucchini, yellow squash, bell peppers and onion — marinated and then sautéed. Serve with tortillas or rice.
Ingredients
•
1/4 cup olive oil
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1/4 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 3/4 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, drained
Directions
1
Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
2
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.
3
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.