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Food For Thought: Burrito Soup

March 11th, 2013

Food for Thought, brought to you by the Oregon State Student Health Services Dietician Lynn Cordes, MS, RD, LD.

Perfect meal for a wet, chilly Corvallis spring day! Your body and taste buds will agree with only 120 calories and 2 grams of fat per cup and a whopping 5 grams of fiber and 25% of daily Vitamin C needs! Substitute cumin and chili powder for the taco seasoning to cut down on salt and add some cayenne pepper to give it some spice. Try freezing leftovers in single serving containers for microwave meals in minutes!

Food Hero Recipe


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 seasoning


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.


The more vegetables you add, the more nutrients! Try adding some of your favorites.
Freeze extra for another meal.

* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here.

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