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.  They’re also something new to do with all of that zucchini that will be coming out of our gardens this summer.

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
1 (8.75 ounce) can organic whole kernel corn, drained
1 (15 ounce) can organic black beans, drained
¼ cup red wine vinegar -OR- apple cider vinegar if fasting
¼ cup extra virgin olive oil
2 TBS extra virgin olive oil (reserved)
1 tsp dried oregano
1 tsp chili powder
dash to tsp garlic powder (to taste)
dash fine ground kosher salt OR fine ground sea salt (to taste)
dash fresh ground black pepper (to taste)
OPTIONAL:
1 tsp sugar (fine milled raw organic is best)
-OR-
2 tsp honey if fasting

sharp knife/cutting board
heavy frying pan
spoons/measuring cups/measuring spoons
Large bowl.

Julienne cut zucchini and small yellow squash.

Slice onion.

Cut pepper into into thin strips

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.

6 servings

	~*~
Very high in vitamin C High in dietary fiber High in potassium High in thiamin Very low in sodium No cholesterol
	~*~

Serve with warm whole wheat tortillas.

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. They’re also something new to do with all of that zucchini that will be coming out of our gardens this summer.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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