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Burrito Soup
Ingredients
1 Tablespoon
vegetable oil 1
onion, chopped 2
zucchini, chopped 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 seasoningDirections
- 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 occasionally.
- 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.
Last updated: 06/02/16
