This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
60ml olive oil
60ml red wine vinegar
1 teaspoon dried oregano
1 teaspoon chilli powder
minced garlic to taste
salt and pepper to taste
1 teaspoon caster sugar
4 small zucchini, julienned
1 large onion, sliced
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
2 tablespoons olive oil
1 (200g) tin sweetcorn, drained
1 (400g) tin black or pinto beans, drained
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Directions Preparation:20min › Cook:20min › Extra time:30min › Ready in:1hour10min
Marinade: In a large bowl combine olive oil, vinegar, oregano, chilli powder, garlic, salt, pepper and sugar.
Filling: Add to the marinade the zucchini, onion, green capsicum and red capsicum. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large frying pan over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the sweetcorn and beans; increase the heat to high for 5 minutes, to brown vegetables.