Recipe - Vegan Fajitas

Don't let the name of this recipe scare you off.  A vegan dish does not imply any kind of declaration.  And if you want, sour cream and/or cheese can be added.

This dish was so good!  I didn't eat it with a tortilla, but rather with corn chips.  My husband ate one tortilla and for his second helping, switched to the chips.  He liked it both ways.  The red wine vinegar really gives it the right kind of zing.

Vegan Fajitas

INGREDIENTS

1/2	cup vegetable broth
1/4	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 Tortillas or chips

INSTRUCTIONS

1.	In a large bowl combine broth, 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.
2.	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.