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Quick Roasted-Vegetable Fajitas

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

4 teaspoons olive oil

8 (8-inch) flour tortillas

1 (16-ounce) can fat-free refried beans

2 cups shredded leaf lettuce

1 cup (4 ounces) reduced-fat shredded cheddar cheese

1 cup chopped tomato

1/2 cup bottled salsa

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