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

TYGSD

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

198 calories; protein 3g; carbohydrates 17.9g; fat 14.4g; sodium 130.2mg. Full Nutrition
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Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2006
I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on the vinegar to about a tablespoon, along with the olive oil. This made it to where it didn't need to be drained and it was delicious! My husband didn't even realize there was no meat and these are the best I've ever made! Thanks for the recipes! Read More
(117)

Most helpful critical review

Rating: 3 stars
08/08/2003
Hmmmmmm...not my favorite. The vinegar was overwhelming. I love the idea & the veges but I would go for more of a traditional fajita marinade next time. Thanks anyway Nancy. Read More
(6)
155 Ratings
  • 5 star values: 104
  • 4 star values: 40
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
06/21/2006
I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on the vinegar to about a tablespoon, along with the olive oil. This made it to where it didn't need to be drained and it was delicious! My husband didn't even realize there was no meat and these are the best I've ever made! Thanks for the recipes! Read More
(117)
Rating: 5 stars
02/04/2004
This is a great recipe and the best part about it is that you can "tweak" it to match your taste and available ingredients. For the marinade, I cut down on oil quite a bit, used lemon juice instead of vinegar and added crushed pepper in addition to chili powder. It worked great! I used all the recommended fresh veggies but no canned corn or beans. Finally I marinated veggies for 10 min at room temperature and then stir fried it on high heat on a very hot skillet. The results were mouthwatering and my husband loved it! Thanks so much for such a great recipe. Read More
(60)
Rating: 5 stars
06/15/2007
My husband complained loudly when he saw the name of this recipe. However, he really like these fajitas. We topped with fresh tomatoes and cilantro (and my husband put cheese on his). I also used only 2 Tbs. oil in the marinade. This is my new fajita recipe. Read More
(47)
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Rating: 5 stars
09/24/2008
The marinade for this is wonderful just like in a restaurant! I opted out of the black beans and corn and used sliced baby portabello mushrooms to add a little heartiness instead. Read More
(22)
Rating: 4 stars
05/19/2009
These were good right off the stove but the leftovers were not good at all imo. But anyhow I did add more spices to the veggies and I also added in spices to the beans (I used pinto, only because I was making black bean rice). I also made guacamole. I definitely recommend adding in less vinegar and more dry spices. Spices I used were salt, black pepper, paprika, chili powder, cumin, garlic powder etc. Read More
(18)
Rating: 5 stars
08/11/2005
I have used this recipe many times and have always enjoyed it. I do tweak it sometimes with more chili powder etc. I have passed this on to many friends as well. Thanks for the easy recipe! Read More
(15)
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Rating: 4 stars
07/19/2010
The first time I made this, I followed the recipe pretty closely, and it was okay. Since then, I've tweaked the marinade a bit by doubling the chili powder and adding a splash of lemon juice and a pinch each of cayenne pepper, cumin, and cinnamon. I usually leave out the corn and beans, and I let the veggies marinate for at least 2 hours. I love this recipe with those additions—it's so easy and flavorful—and I end up making it pretty frequently. Read More
(12)
Rating: 4 stars
03/11/2003
Very tasty I added red pepper to spice it up a bit. Eating this made me feel GOOD! Read More
(11)
Rating: 5 stars
08/18/2009
yummo. everyone loved them. i originally mixed up jasmine rice and pinto beans for the side dish then next day for leftovers put them in the fajitas. delish! definitely add some more spices i added cinnamon and then took a taco seasoning packet mixed with some water and added that to the marinade. also added avocado to the toppings at the end. Read More
(10)
Rating: 3 stars
08/08/2003
Hmmmmmm...not my favorite. The vinegar was overwhelming. I love the idea & the veges but I would go for more of a traditional fajita marinade next time. Thanks anyway Nancy. Read More
(6)
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