Quick Roasted-Vegetable Fajitas

Quick Roasted-Vegetable Fajitas Recipe
Photography: Karry Hosford
"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


8 servings (serving size: 1 fajita)

Recipe from

Cooking Light

Nutritional Information

Calories 309
Caloriesfromfat 21 %
Fat 7.1 g
Satfat 1.8 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 13.7 g
Carbohydrate 48.6 g
Fiber 7.8 g
Cholesterol 3 mg
Iron 3.8 mg
Sodium 748 mg
Calcium 133 mg


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


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.

December 2003
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