Monday, January 10, 2011

Fajitas with vegetables

1 / 4 cup olive oil
1 / 4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon paprika (sweet or hot)
salt with garlic to taste

pepper and salt to taste
1 teaspoon white sugar
2 small zucchini, cut into julienne
2 small pumpkins (or winter squash), cut "julienne style"
1 large onion, cut "julienne style"
1 green pepper, cut strips
1 red pepper, cut strips
2 tablespoons olive oil
250 grams of canned corn (drained)
300 grams of canned red kidney beans (drained)

In a large bowl: combine the olive oil, vinegar, paprika, the salt flavored with garlic, pepper and sugar. To the obtained marinade add the yellow
zucchini squash, onion, green and red peppers. Marinate the vegetables and chill them in the refrigerator for at least 30 minutes, but not more than 24 hours.

Heat the oil (the two tablespoons) in a large skillet over medium heat. Drain the vegetables from marinade and sauté them until softens, for 10-15 minutes. Add the corn and beans, then give stronger fire for 5 minutes, until the vegetables are ready.

Serve the hot vegetable mixture on tortillas. You can add grated cheese on top.


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