1/4 c. olive oil
1/4 c. red wine vinegar
2 tbsp. lime juice
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. white sugar
Salt and pepper to taste
2 small zucchini, julienned
2 small summer squash, julienned
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8.75 oz. can corn
15 oz. can black beans, drained and rinsed
In a large bowl with a lid, whisk together olive oil, vinegar, lime juice, oregano, chili powder, cumin, garlic powder, sugar, salt and pepper. To the bowl, add the zucchini, squash, onion and bell peppers. Cover with lid and marinade in the fridge for 30 minutes or up to 24 hours.I marinaded mine for 5 hours.
In a large skillet, over medium/high heat, place all the vegetables with the about half of the marinade and saute until tender, about 15 minutes. Next, add the corn and beans and saute another 5-10 minutes over high heat until lightly browned. Serve in whole wheat tortillas by itself or with your favorite toppings. Makes 6 servings.
Here are the veggies all marinaded and ready to go into the fridge:
Here they are after, ready to be eaten!
Notes: I found this recipe here and I knew I had to try it! I made a few changes, but overall I stuck to the original recipe. It's actually a vegan recipe but we added sour cream and cheese as toppings so now it's just vegetarian! It was really yummy and flavorful.