Vegan Fajitas

Vegan Fajitas


· 4 cup olive oil

· 1/4 cup red wine vinegar

· 1 teaspoon dried oregano

· 1 teaspoon chili powder

· garlic salt to taste

· salt and pepper to taste

· 1 teaspoon white sugar

· 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


  • In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. 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 the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

What makes this recipe good for you

This dish is a simple dish that has a lot of vegetables, which are high in nutrients. This dish is very high in vitamin C and A. Both of these vitamins are great for your immune system. It is also low in sugar with only 6.6 grams of sugar in one serving. Also since it is a vegan dish there are no cholesterols in it to clog up the arteries. It is a little high in fat with 14.4 g of protein, which is already 22% of your daily value. But it is very low in sodium since we already eat a lot of salt with all of our foods this dish only contains 130mg of sodium

Big image