Vegetarian Fajitas
These fajitas are a wonderful flavor explosion in your mouth. Even my family doesn’t complain about the lack of meat. No meat and no dairy make them a perfect meal for a Daniel Fast or during Lent, and they’re something new to do with all of that zucchini from the garden.
Ingredients
Method
- Julienne cut the zucchini and yellow squash. Slice the onion. Cut the peppers into thin strips.
- In a large bowl, combine 1/4 cup olive oil, vinegar, oregano, chili powder, garlic powder, salt, pepper, and sugar.
- To the marinade, add the zucchini, yellow squash, onion, green pepper, and red pepper. Marinate the vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat the reserved 2 tablespoons oil in a large heavy skillet over medium-high heat. Drain the vegetables and sauté until tender, about 10 to 15 minutes.
- Stir in the corn and beans; increase the heat to high for 5 minutes to brown the vegetables.
Nutrition
Notes
Serve with warm whole wheat tortillas.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…