INGREDIENTS
2 cups
Julienne-cut yellow squash
2 1/2 cups
Julienne-cut zucchini
2 cups
Leaf lettuce
2 cups
Red bell pepper strips
1 cup
Tomato
1 1/2 cups
Vertically sliced red onion
1 16 ounce can
Refried beans, fat-free
1/2 cup
Salsa, bottled
3 tbsp
Vegetable soup and dip mix
4 tsp
Olive oil
8
(8-inch) flour tortillas
1 cup
Cheddar cheese, reduced-fat