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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


  1. Wash hands with soap and water.
  2. In a skillet over medium heat, sauté onion and zucchini in oil until soft.
  3. Add refried beans and stir to break up beans.
  4. Add tomatoes, corn, black beans and taco seasoning.
  5. Simmer over medium heat for about 30 minutes, stirring every once in a while.
  6. Refrigerate leftovers within 2 hours.


  • 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 1/2 to 1 3/4 cups drained beans.
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10 Cups
Prep time:
5 minutes
Cooking time:
45 minutes
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