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?”
Ingredients
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Olive oil
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Cumin seeds
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1 Onion (Chopped)
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Green and Red Pepper (Chopped)
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2 Stalks Celery (Chopped)
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Sweet Potato (Diced)
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1 Can Eden Organic Diced Tomatoes
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1 Can Eden Organic Black Beans
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1 Can Amy’s Organic Re-fried Beans
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1 Pkg. Frozen Corn
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String Beans
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Spices: Garlic, Basil, Oregano, Chili powder to taste
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Nu-Salt and Pepper
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SoyaKaas Gluten Free/Dairy Free Cheese (Topping)
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Tofutti Sour Cream (Topping)
Directions
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Saute cumin seeds, chopped onion, peppers, celery and sweet potato with olive oil in a skillet.
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Add can of diced tomatoes, can of rinsed black beans, can of re-fried beans, frozen corn and string beans.
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Add water, Nu-Salt, pepper, garlic, basil, oregano, chili powder to taste.
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Top with shredded SoyaKaas cheese and a dollop of Tofutti sour cream.
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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!
