Burrito Soup
Prep time:
5 minutes
Cook time:
45 minutes
Servings:
10 cups
Quick Tips
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
The more vegetables you add, the more nutrients! Try adding some of your favorites.
Burrito Soup
Ingredients:
- 1 cup chopped onion
- 1 cup chopped zucchini
- 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:
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.
Refrigerate leftovers within 2 hours, or
freeze for another meal.
Quick Tips
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
The more vegetables you add, the more nutrients! Try adding some of your favorites.
Prep time:
5 minutes
Cook time:
45 minutes
Servings:
10 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
