INGREDIENTS
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 tbsp
vegetable soup and dip mix (such as Lipton Recipe Secrets)
4 tsp
olive oil
8
(8-inch) flour tortillas
1 16 ounce can
fat-free refried beans
2 cups
shredded leaf lettuce
1 cup
reduced-fat shredded cheddar cheese
1 cup
chopped tomato
1/2 cup
bottled salsa