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Burrito Soup

NotesBaked Tortilla Chips

Recipe 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 1/2 to 1 3/4 cups drained beans.

Ingredients

1 cup
chopped onion
1 cup
chopped zucchini
1 Tablespoon
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

  1. Sauté onion and zucchini in oil until soft.
  2. Add refried beans and stir to break up beans.
  3. Add tomatoes, corn, black beans and taco seasoning.
  4. Simmer over medium heat for about 30 minutes, stirring occasionally.
  5. 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 1/2 to 1 3/4 cups drained beans.
Photo of Burrito Soup
Prep time: 5 minutes
Cooking time: 45 minutes
Makes: 10 cups
Nutrition Facts: View Label
Last updated: 04/14/20

3 Comments for "Burrito 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!