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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		238.68	0.0	0.0	27.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
garlic salt	to taste			-	-	-	-
salt pepper	to taste			-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
zucchini	2		julienned	6.72	0.9952	0.8672	0.128
yellow squash	2		julienned	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
green bell pepper	1		cut	-	-	-	-
red bell pepper	1		cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.