Soup Burritos


Not only is this a great invention derived from yesterday’s burrito recipe, but it is  a wonderful way to enjoy the tasty flavors of a burrito in a soup!  I discovered this recipe from yesterday’s leftover breakfast burritos in my fridge…after deciding I wanted a soup for dinner, I thought, “How about a soup burrito?”

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Ingredients

  • Olive oil
  • Cumin seeds
  • 1 Onion (Chopped)
  • Green and Red Pepper (Chopped)
  • 2 Stalks Celery (Chopped)
  • Sweet Potato (Diced)
  • 1 Can Eden Organic Diced Tomatoes
  • 1 Can Eden Organic Black Beans
  • 1 Can Amy’s Organic Re-fried Beans
  • 1 Pkg. Frozen Corn
  • String Beans
  • Spices: Garlic, Basil, Oregano, Chili powder to taste
  • Nu-Salt and Pepper
  • SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
  • Tofutti Sour Cream (Topping)

Directions

  • Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
  • Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
  • Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
  • Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
  • Enjoy!

Do you find yourself discovering new recipes in your kitchen with left-overs?

 

Don’t forget–tomorrow is the last day to enter for your chance to win 2 Jars of Peanut Butter with my Peanut Butter Giveaway!

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