Quick Roasted-Vegetable Fajitas

Quick Roasted-Vegetable Fajitas Photography: Karry Hosford


  • 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.

    "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)

Nutritional Information

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

Good to Know

Want a south-of-the border meal? You won’t miss an ounce of flavor in our low-fat version of fajitas. The spices from the soup and dip mix will provide plenty of flavor without blowing your sodium allotment for the day. Plus, the colorful vegetables offer plenty of vitamin A, beta-carotene, and antioxidants.

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