Skip to main content

Burrito Soup

A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.
Bowls of Burrito Soup served with tortillas.
Prep time: 5 minutes
Cook time: 45 minutes
Makes: 10 Cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. In a skillet over medium heat, sauté onion and zucchini in oil until soft.
  3. Add refried beans and stir to break up beans.
  4. Add tomatoes, corn, black beans and taco seasoning.
  5. Simmer over medium heat for about 30 minutes, stirring every once in a while.
  6. 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.

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!

You might also like...

Recipes A to Z (without photos)

Harissa Spice Mix
Small bowl of a red spice mix.

Harissa Spice Mix

This homemade spice blend is great on meats and veggies. Have it on hand whenever you need it!
Prepare:
5 minutes
Makes:
2 Tablespoons
Roasted Parsnips
Tazón de palitos de chirivía dorada.

Roasted Parsnips

A great alternative to potatoes, these roasted parsnips are sweet, smokey and nutty.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 cups
Tuna Salad with Cucumber
Tuna and pea mix served over a bed of lettuce.

Tuna Salad with Cucumber

Bright and crunchy salad that is ready in about 15 minutes.
Prepare:
15 minutes
Makes:
5 cups
Broccoli Cheddar Soup
Bowl of warming soup made with cheddar cheese, carrots and broccoli.

Broccoli Cheddar Soup

Warm, creamy, cheese and veggie-filled, this soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Zucchini Salad
Bowl of seasoned zucchini and red onion slices.

Zucchini Salad

Quick and side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Whole-Wheat Yogurt Rolls
Platter of golden whole-wheat rolls.

Whole-Wheat Yogurt Rolls

Warm and toasty rolls in 30 minutes with only 4 ingredients.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
10 Rolls
Was this page helpful to you?