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Sautéed Veggie Fajitas

4.6
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Sautéed Veggie Fajitas
Ingredients
  • 1/4 cup olive oil
  • 1/4 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
Instructions
1
Create a flavorful blend by mixing together olive oil, vinegar, dried oregano, spicy chili powder, sugar, garlic salt, and a pinch of salt in a spacious container.
2
Prepare the main ingredient by incorporating sliced zucchini, yellow squash, onion, and bell peppers into this marinade. Refrigerate the vegetables for a minimum of 30 minutes or up to 24 hours, allowing them to absorb the flavors.
3
Heat a generous amount of oil in a large cooking vessel over an elevated heat setting. Remove the vegetables from the marinade and sauté until they become tender, taking approximately 10 to 15 minutes. Introduce corn and black beans into the mixture, then raise the heat to an extremely high level to achieve a golden-brown color, lasting around 5 minutes.