Quick Roasted-Vegetable Fajitas

"I love fresh vegetables, but finding quality produce in the winter can be tough. This recipe uses four vegetables that are available nearly everywhere year-round. It's fast, easy, colorful, and tastes great." --CL Reader

Yield: 8 servings (serving size: 1 fajita)

Ingredients

• 2 1/2  cups  julienne-cut zucchini
• 2  cups  julienne-cut yellow squash
• 2  cups  red bell pepper strips
• 1 1/2  cups  vertically sliced red onion
• 3  tablespoons  vegetable soup and dip mix (such as Lipton Recipe Secrets)
• 4  teaspoons  olive oil
• 8  (8-inch) flour tortillas
• 1  (16-ounce) can fat-free refried beans
• 2  cups  shredded leaf lettuce
• 1  cup  (4 ounces) reduced-fat shredded cheddar cheese
• 1  cup  chopped tomato
• 1/2  cup  bottled salsa

Preparation

Preheat oven to 450°.

Place first 4 ingredients in a large zip-top plastic bag. Add vegetable soup mix and oil to bag; seal and shake to coat. Remove vegetable mixture from bag; place in a 13 x 9-inch baking dish. Bake at 450° for 20 minutes, stirring once.

Heat tortillas and beans according to package directions.

Spread 3 tablespoons beans over each tortilla, and top with 1/2 cup vegetable mixture and 1/4 cup lettuce. Sprinkle each serving with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon salsa. Roll up.

Nutritional Information

Calories:

309 (21% from fat)

Fat:

7.1g (sat 1.8g,mono 3.8g,poly 0.9g)

Protein:

13.7g

Carbohydrate:

48.6g

Fiber:

7.8g

Cholesterol:

3mg

Iron:

3.8mg

Sodium:

748mg

Calcium:

133mg