"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
Cooking Light DECEMBER 2003
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.
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