This easy soup recipe is made with pantry staples you may have on hand. Refried beans add thickness and flavor.
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.
- 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.
You might also like...
Prepare:
10 minutes
Makes:
2 Servings
Easy Cheesy Enchiladas

Easy Cheesy Enchiladas
Try this simple comfort meal that is quick and easy to make.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Tofu Banana Pudding

Tofu Banana Pudding
Only 4 ingredients and 15 minutes for this sweet and creamy treat.
Prepare:
15 minutes
Makes:
3 ½ Cups
Roasted Tomatoes

Roasted Tomatoes
Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups
Soulful Seasoning

Soulful Seasoning
Comforting flavors of garlic, onion and thyme, with spicy red pepper and smoky paprika make this a versatile seasoning for veggies, meats, rice, tofu and soups.
Prepare:
5 minutes
Makes:
10 Tablespoons
Quinoa with Cactus

Quinoa with Cactus
Canned or fresh cactus is combined with tomatoes, garlic and quinoa for a simple and satisfying side dish.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
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!