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
How to Make It
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.