Yummy Vegan Fajitas Recipes

Steps:

• 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.
• 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.

Steps:

• Julienne the vegetables and combine them in a bowl.
• Add crushed garlic and mix lightly.
• Removed mushrooms stalks and slice the caps - add to the bowl. mix the oil and chili powder, cumin and oregano in a cup, pour over veggies, and stir well.
• Set aside to marinate. Note: Carnivores should feel free to add sliced chicken/steak.
• Make the guacamole (I'm sure you know how), cover tightly and chill out in a fridge.
• Heat a frying pan or wok until very hot. Add veggies and stir fry over high heat 5-6 minutes, until the mushrooms and peppers are just tender (I prefer mine slightly charred). Of course, meat eaters will probably need to cook longer so as not to have a bio-hazard for dinner. Season with salt and pepper.
• Spoon the filling on to the tortilla and roll up.
• Garnish with cilantro and serve with guacamole and lime wedges.