Basic Veggie Fajita

• No more than ¼ cup olive oil
• ¼ cup apple cider vinegar
• cumin
• cinnamon
• oregano
• chili powder to taste
• garlic to taste
• salt and pepper to taste
• 2 small zucchini, julienned
• 2 medium small yellow squash, julienned
• 1 large onion, sliced
• 1 green bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 1 cup corn
• 1 (15 ounce) can black beans, drained

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 sauté until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.