This is a must with an abundance of red peppers, green peppers, yellow squash and zucchini.

 Prep Time: approx. 30 Minutes.

Cook Time: approx. 20 Minutes.

Makes 8 servings.

1/4 cup of olive oil

2 medium small yellow squash (straightneck, crookneck or patty pan), julienned

1/4 cup red wine vinegar

1 large onion, sliced

1 tablespoon of fresh or dried oregano

1 green bell pepper, cut into thin strips

1 jalapeno, minced

1 red bell pepper, cut into thin strips

2 cloves of garlic

1 cup whole kernel corn

1 teaspoon of honey or sugar

15 ounce can black beans, drained

1 Salsa Recipe

1 package of Ezekiel 4:9 sprouted grain tortillas found at Zoolies and perhaps Mother Earth

2 small zucchini, julienned

1 tomato, diced

1 In a large bowl combine olive oil, vinegar, oregano, jalapeno, garlic, 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 15 to 30 minutes.
2 Heat oil in a large skillet over medium-high heat. Add vegetables and marinade to skillet and sauté until tender, about 10 to 15 minutes. Stir in the corn; increase the heat to high for 5 minutes, to brown vegetables.

3 Prepare condiments: heat beans, make salsa and dice tomatoes.  Optional:  you may use sour cream and grated cheese if desired.
4 Layer sprouted grain tortillas with beans, sautéed veggies, salsa, and diced tomatoes.  (If desired, you may also layer with sour cream and cheese.)