Burrito Soup

Name: Burrito Soup
Prep time: 5 minutes
Cook time: 45 minutes
Yield: 10 Cups
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

A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.

Bowls of Burrito Soup served with tortillas.

Prep time: 5 minutes
Cook time: 45 minutes
Makes: 10 Cups
Nutrition Facts: View label

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.
Rinse or scrub fresh vegetables under running water before preparing.
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.

Comments

Submitted by Shawna Holland on Tue, 01/17/2023 - 16:30

This recipe was a hit at St. Vincent de Paul when sampled! The recipe was followed exactly as written. Yum!

Submitted by aharris on Fri, 04/29/2022 - 20:34

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.

Submitted by ses433 on Tue, 04/14/2020 - 10:58

Do you drain any of the cans used in this recipe?

Submitted by FHteam on Tue, 04/14/2020 - 11:41

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.

Submitted by shara anslow on Mon, 04/13/2020 - 05:27

We used frozen corn and the Food Hero Taco Seasoning recipe. Really tasty and super fast!