Plant-Based Fajitas

Ingredients List

Marinade Ingredients:

• 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

Fajita Ingredients:

• 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

Cooking Instructions

1. Prepare the marinade: In a large bowl, whisk together olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper.

2. Marinate the vegetables: Add zucchini, yellow squash, onions, and bell peppers to the marinade. Let the vegetables marinate in the fridge for at least 30 minutes, but no longer than 24 hours.

3. Cook the fajitas: Heat oil in a large skillet over medium-high heat. Drain the vegetables and sauté until tender, about 10 to 15 minutes. Add corn and black beans, then increase the heat to high to brown the vegetables, about 5 minutes.

Note from the Editor:

The nutritional information provided is based on the full amount of marinade used in the recipe. The actual amount of marinade consumed may vary depending on marinating time, ingredients, cooking method, and other factors.

Nutritional Information (per serving)