Quick Roasted-Vegetable Fajitas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I love fresh vegetables, but finding quality produce in the winter can be tough. This quick roasted-vegetable fajitas recipe uses four vegetables that are available nearly everywhere year-round. It's fast, easy, colorful, and tastes great. -CL Reader 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 |
Directions:
1. Preheat oven to 450°.
2. 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.
3. Heat tortillas and beans according to package directions.
4. 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.
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