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