Prep Time::20 mins
Cook Time::20 mins
Additional Time::30 mins
Total Time:: 1 hr 10 mins
Servings::6
Ingredients
Marinade:
¼ cup olive oil
¼ 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
Fajitas:
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
Directions
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.
Editor's Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.