Quick Roasted-Vegetable Fajitas

Ingredients

• 2 cups bell pepper strips red
• 8 8-inch flour tortillas ()
• 2 cups lettuce shredded
• 4 ounces cheddar cheese shredded reduced-fat
• 4 teaspoons olive oil 
• 1.5 cups onion red vertically sliced
• 16 ounce refried beans fat-free canned
• 0.5 cup bottled salsa 
• 2 cups julienne-cut squash yellow
• 1 cup tomatoes chopped
• 3 tablespoons vegetable soup and dip mix (such as Lipton Recipe Secrets)
• 2.5 cups julienne-cut zucchini 

Equipment

• oven
• baking pan
• ziploc bags

Directions

1. Preheat oven to 45
2. Place first 4 ingredients in a large zip-top plastic bag.
3. Add vegetable soup mix and oil to bag; seal and shake to coat.
4. Remove vegetable mixture from bag; place in a 13 x 9-inch baking dish.
5. Bake at 450 for 20 minutes, stirring once.
6. Heat tortillas and beans according to package directions.
7. Spread 3 tablespoons beans over each tortilla, and top with 1/2 cup vegetable mixture and 1/4 cup lettuce.
8. Sprinkle each serving with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon salsa.
9. Roll up.