Tex-mex pinto soup

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ cup Onion; chopped
1 tablespoon Garlic; minced
1 large Jalapeno; (optional), minced
½ teaspoon Ground cumin
5 cups Water
1 7 oz pkg Fantastic Foods Instant Refried
; Beans
Salt to taste; ( 1 to 1 1/ 2 tsp)
1 15 oz can corn kernels; drained
¼ cup Minced fresh cilantro

Directions

Heat oil in a large saucepan. Saute onions, garlic, jalapeno, and cumin for 1 minute, stirring frequently. Add water and bring to a boil. Whisk in the bean flakes (use a whisk or they will lump up) and salt to taste. Cover, reduce heat, and simmer for 5 minutes. Stir in the corn and cook, uncovered, until heated through, about 1-2 minutes. Stir in cilantro just before serving.

Recipe by: Adapted from Lorna Sass' Short Cut Vegetarian Converted by MM_Buster v2.0l.

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