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Tex Mexican
Fajitas & Flautas

James's Vegs Fajitas

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon oregano
1 teaspoon chili powder
2 tablespoons olive oil
garlic salt to taste
1 (15 ounce) can black beans, drained
 salt and pepper to taste
1 teaspoon white sugar
1 (8.75 ounce) can whole kernel corn, drained
1 red bell pepper, cut into thin strips
2 small zucchini, julienne
2 medium small yellow squash, julienne
1 large onion, sliced
1 green bell pepper, cut into thin strips

To taste; picante or other sauce 

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.

Longest Estuary: Ob River, Russia, 550 miles long, up to 50 miles wide