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

1. Preheat oven to 450u0b0.
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 450u0b0 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.

juliennecut zucchini, juliennecut yellow squash, red bell pepper, red onion, vegetable soup, olive oil, flour tortillas, beans, shredded leaf lettuce, cheddar cheese, tomato, bottled salsa

Taken from www.myrecipes.com/recipe/quick-roasted-vegetable-fajitas (may not work)