Vegan Fajitas

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.