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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
onion, chopped
2
zucchini, chopped
1 Tablespoon
oil
1 can
(15.5 ounces) refried beans
1 can
(28 ounces) diced tomatoes
1 can
(28 ounces) crushed tomatoes
2 cans
(15.5 ounces) corn
1 can
(15.5 ounces) black beans, reduced sodium
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: 09/20/18

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

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Oregon State University