Vegan Fajitas

Vegan Fajitas

77
TYGSD 0

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

Ingredients 1 h 10 m {{adjustedServings}} servings 198 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  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.
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Footnotes

  • 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.
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Reviews 77

  1. 120 Ratings

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slkbb03
6/21/2006

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!

OSU99
2/4/2004

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.

Jessica
6/15/2007

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.