« Lime-Spiked Black Bean Dip | Main | Crisp Potato Hash Browns »
August 29, 2004
Quick Roasted-Vegetable Fajitas
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.
Yield: 8 servings (serving size: 1 fajita)
CALORIES 309 (21% from fat); FAT 7.1g (sat 1.8g, mono 3.8g, poly 0.9g); PROTEIN 13.7g; CARB 48.6g; FIBER 7.8g; CHOL 3mg; IRON 3.8mg; SODIUM 748mg; CALC 133mg
Posted by carcharhinid at August 29, 2004 07:40 PM