"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 ReaderWant 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.


Credit: Photography: Karry Hosford

Recipe Summary test

8 servings (serving size: 1 fajita)


Ingredient Checklist


Instructions Checklist
  • 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.

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.