Rating: 5 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 0
  • 5 star values: 1

"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

Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 fajita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

309 calories; calories from fat 21%; fat 7.1g; saturated fat 1.8g; mono fat 3.8g; poly fat 0.9g; protein 13.7g; carbohydrates 48.6g; fiber 7.8g; cholesterol 3mg; iron 3.8mg; sodium 748mg; calcium 133mg.
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