VEGAN TASTE TEST RECIPES

VEGAN FAJITAS RECIPE | ALLRECIPES

Vegan Fajitas Recipe | Allrecipes image

This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Provided by TYGSD

Categories World Cuisine Latin American Mexican

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ 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

Steps:

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.

Nutrition Facts : Calories 198.4 calories, CarbohydrateContent 17.9 g, FatContent 14.4 g, FiberContent 3.7 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 130.2 mg, SugarContent 6.6 g

VEGAN FAJITAS RECIPE | ALLRECIPES

Vegan Fajitas Recipe | Allrecipes image

This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Provided by TYGSD

Categories World Cuisine Latin American Mexican

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ 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

Steps:

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.

Nutrition Facts : Calories 198.4 calories, CarbohydrateContent 17.9 g, FatContent 14.4 g, FiberContent 3.7 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 130.2 mg, SugarContent 6.6 g

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