Fajitas

Ingredients

• ⅜ cup Olive Oil
• ¼ cup Red Wine Vinegar
• 1 tsp Dried Oregano
• 1 tsp Chili Powder
• 1 tsp White Sugar
• ½ tsp Garlic Salt
• ¼ tsp Salt
• ¼ tsp Black Pepper
• 2 small Zucchini
• 2 medium Yellow Squash
• 1 large Onion
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 15 ounces Corn Kernels
• 15 ounces Black Beans
• 12 Corn Tortillas
• 2 Lime
• 1 Avocado
• ¼ cup Fresh Cilantro

1. 1Make the marinade: In a large bowl, whisk together 1/4 cup olive oil, the red wine vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper.
2. 2Add the zucchini, yellow squash, onion, and bell peppers to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (this can be done while you prep other ingredients).
3. 3Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Drain the vegetables from the marinade and add them to the skillet; sauté until just tender, about 10 minutes.
4. 4Stir in the corn and black beans and cook until heated through and vegetables are lightly browned, about 5 minutes.
5. 5While the vegetables cook, warm the tortillas in a dry skillet or microwave until pliable.
6. 6Squeeze fresh lime juice over the vegetable mixture and taste, adjusting salt and pepper as needed.
7. 7Serve the vegetable and bean mixture warm in the tortillas, topped with sliced avocado, chopped cilantro, and extra lime wedges on the side.