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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl combine olive oil (1/4 cup), vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. | 2. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for 30 minutes. | 3. Heat oil (2 tbls) in a large skillet over medium-high heat. | 4. Drain the vegetables and saute until tender, about 10 minutes. | 5. Stir in the corn and beans; increase the heat to high and saute for 5 more minutes. | 6. Serve with warmed tortillas and your favorite salsa! | ---------------------------------------------------------------------------

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	dried	2.65	0.6892	0.09	0.0428
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
garlic clove	3		crushed	-	-	-	-
salt pepper				-	-	-	-
white sugar	1	teaspoon	used	-	-	-	-
jalapeno	1		chopped	1.6312	0.3656	0.0512	0.0208
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
corn	1	cup	used canned used	124.7	27.115	4.7415	1.9575
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
tortilla	6		fat free	-	-	-	-

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