A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.
Burrito Soup
Ingredients
1 onion, chopped
2 zucchini, chopped
1 Tablespoon vegetable oil
1 can (15.5 ounces) refried beans
1 can (28 ounces) diced tomatoes with juice
1 can (28 ounces) crushed tomatoes with juice
2 cans (15.5 ounces) corn, drained and rinsed
1 can (15.5 ounces) black beans, drained and rinsed
2 Tablespoons taco seasoning
Directions
- Wash hands with soap and water.
- In a skillet over medium heat, sauté onion and zucchini in oil until soft.
- Add refried beans and stir to break up beans.
- Add tomatoes, corn, black beans and taco seasoning.
- Simmer over medium heat for about 30 minutes, stirring every once in a while.
- Refrigerate leftovers within 2 hours.
Notes
- The more vegetables you add, the more nutrients! Try adding some of your favorites.
- Freeze leftovers for another meal.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
You might also like...
Roasted Sugar Snap Peas
Roasted Sugar Snap Peas
Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Frozen Fruit Yogurt
Frozen Fruit Yogurt
A kid-approved 3 ingredient treat that only takes a few minutes to make and uses your favorite fruit.
Prepare:
5 minutes
Makes:
3 ½ cups
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Carrot Ginger Salad
Carrot Ginger Salad
This flavorful, sweet and savory side dish is great for make-ahead meals!
Prepare:
20 minutes
Makes:
2 cups
Sweet Carrot Bread or Muffins
Sweet Carrot Bread or Muffins
Sweet carrots, brown sugar, and warm cinnamon make the perfect combination for muffins or bread.
Prepare:
20 minutes
Cook:
60 minutes
Makes:
12 slices or muffins
Prepare:
5 to 10 minutes
Cook:
45 to 60 minutes
Makes:
4 Servings
Comments
This recipe was a hit at St. Vincent de Paul when sampled! The recipe was followed exactly as written. Yum!
I tried a variation of this recipe tonight. I had leftover ground taco meat from last night and 3/4 of a can of refried beans and was looking for a way to repurpose it. I found this recipe and used it as a template. I sauteed onion with cilantro in olive oil, then added the refried beans, a can of diced tomatoes, and a can of black beans. I also added about a cup of beef broth. I didn't have to season it because the taco meat was already pretty heavily seasoned. It turned out great and was a nice way to refresh leftovers and use things up! I added shredded cheese to the top of mine and my hubby had it plain. I've never put refried beans in soup before - I thought it turned out great and added a nice thickness to the soup.
Do you drain any of the cans used in this recipe?
Thanks so much for your question! This recipe has now been edited to be more clear. We hope you are able to give it a try and to leave a comment for everyone.
We used frozen corn and the Food Hero Taco Seasoning recipe. Really tasty and super fast!