Quick Roasted-Vegetable Fajitas

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

Yield: 8 servings (serving size: 1 fajita)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 21%
  • Fat: 7.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.7g
  • Carbohydrate: 48.6g
  • Fiber: 7.8g
  • Cholesterol: 3mg
  • Iron: 3.8mg
  • Sodium: 748mg
  • Calcium: 133mg

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

  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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