A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.
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.
- 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...
Fruity French Toast Casserole
Fruity French Toast Casserole
A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 minutes
Cook:
45 minutes
Makes:
8 Cups
Creamy Fruit Salad
Creamy Fruit Salad
Quick and easy snack or side dish with apples, bananas and pineapple. Easy to customize with your favorite fruits!
Prepare:
10 minutes
Makes:
4 cups
Peach Sundae
Peach Sundae
A 5-minute yogurt peach sundae with juicy peaches, sweet brown sugar, and warm cinnamon.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
5 cups
Baked Bean Medley
Baked Bean Medley
Enjoy this delicious blend of beans and a savory sauce, baked to blend the lightly sweet and salty flavors.
Prepare:
15 minutes
Cook:
1 and ½ hours
Makes:
8 Cups
Southern Green Beans
Southern Green Beans
Fresh and tender green beans and salty ham are the perfect combo in this recipe that is ready in 30 minutes or less.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 cups
Cream of Celery Soup
Cream of Celery Soup
This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 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!