Tex-mex Pinto Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Veg03 | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1/2 | c | Onion, chopped |
| 1 | T | Garlic, minced |
| 1 | Jalapeno, optional minced | |
| 1/2 | t | Ground cumin |
| 5 | c | 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 | ||
| 1/4 | c | Minced fresh cilantro |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 664.6mg
Potassium: 621.8mg
Carbohydrates: 36.5g
Fiber: 10.5g
Sugar: 2.4g
Protein: 10.9g