Quick Roasted-Vegetable Fajitas

Name: Quick Roasted-Vegetable Fajitas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters red bell pepper strips; 8 8-inchs (8-inch) flour tortillas; 473 milliliters shredded leaf lettuce; 113 grams cup reduced-fat shredded cheddar cheese; 4 teaspoons olive oil; 355 milliliters vertically sliced red onion; 454 grams fat-free refried beans; 118 milliliters bottled salsa; 473 milliliters julienne-cut yellow squash; 237 milliliters chopped tomato; 3 Tbsps vegetable soup and dip mix (such as Lipton Recipe Secrets); 591 milliliters julienne-cut zucchini

Quick Roasted-Vegetable Fajitas might be just the Mexican recipe you are searching for. This vegetarian recipe serves 8. One serving contains 283 calories, 12g of protein, and 7g of fat. Head to the store and pick up vegetable soup and dip mix, flour tortillas, lettuce, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

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Oven

Place first 4 ingredients in a large zip-top plastic bag.

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Ziploc Bags

Add vegetable soup mix and oil to bag; seal and shake to coat.

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Shake

Cooking Oil

Remove vegetable mixture from bag; place in a 13 x 9-inch baking dish.

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Vegetable

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Baking Pan

Bake at 450 for 20 minutes, stirring once.

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Oven

Heat tortillas and beans according to package directions.

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Tortilla

Beans

Spread 3 tablespoons beans over each tortilla, and top with 1/2 cup vegetable mixture and 1/4 cup lettuce.

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Vegetable

Tortilla

Lettuce

Spread

Beans

Sprinkle each serving with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon salsa.

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Cheese

Tomato

Salsa

Roll up.

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Roll

Equipment

Oven

Ziploc Bags

Baking Pan

Ingredients

Servings:

473milliliters

red bell pepper strips 88-inchs

(8-inch) flour tortillas 473milliliters

shredded leaf lettuce 113grams

cup reduced-fat shredded cheddar cheese 4teaspoons

olive oil 355milliliters

vertically sliced red onion 454grams

fat-free refried beans 118milliliters

bottled salsa 473milliliters

julienne-cut yellow squash 237milliliters

chopped tomato 3Tbsps

vegetable soup and dip mix (such as Lipton Recipe Secrets)591milliliters

julienne-cut zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.