REFRIED BEAN ROLL-UPS
Tired of tacos? Roll up seasoned refried beans, lettuce and cheese in soft flour tortillas for an exciting change of pace.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
- Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.
Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 20 mg, Fat 1, Fiber 10 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 920 mg
FIESTA REFRIED BEAN SOUP
This hearty soup is great for those cold winter days or as a side for Mexican fare.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g
REFRIED BEAN SOUP
"My husband and I love the flavor of this yummy soup," Barbara Dean relates from Littleton, Colorado. "It's very quick and easy to put together, and you can add any garnishes you like to vary the taste."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes., Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
REFRIED BEAN SOUP
This refried bean soup is incredibly easy to make but also incredibly delicious.
Provided by Maureen Fitzgerald
Categories Soup
Number Of Ingredients 7
Steps:
- Add all ingredients to the slow cooker.
- Stir until combined.
- Heat for 2-3 hours or until hot.
- Garnish with cilantro, green onions, shredded cheese or sour cream.
- Serve with a side of tortilla chips.
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 796 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
CREAMY CHICKEN TORTILLA SOUP
Tomatoes, refried beans, corn and chicken combine with chicken broth for a delightful soup
Provided by Food Network
Time 20m
Yield 6 servings (1-1/2 cups each)
Number Of Ingredients 7
Steps:
- 1. Combine undrained tomatoes and broth in medium saucepan. Stir in beans and corn; bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently.
- 2. Add chicken; heat through. Serve topped with tortilla strips and cheese, if desired.
REFRIED BEAN SOUP
I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!
Provided by Engrossed
Categories Black Beans
Time 15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine everything up to the cumin.
- Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
- Serve with cheese, cilantro and tortilla chips if desired.
FAST REFRIED BEAN SOUP
This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 720mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.
REFRIED BEAN TORTILLA SOUP
This is a soup that is fast and easy. Spice amounts are a guideline and should be adjusted to your taste. Made it with what I had on hand and it tuned out to be one of the best Tortilla Soups my husband has ever had...well, ok, he may have been hungry...but still, he didn't have to say that. Hope you like it too!
Provided by Jan Macy
Categories Bean Soups
Time 35m
Number Of Ingredients 13
Steps:
- 1. Pour chicken stock in 2qt sauce pan and warm over medium heat. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
- 2. Add the rest of the ingredients up to the chicken...not the chicken, and let simmer for 10 minutes. Add chicken and heat til soup and chicken are hot.
- 3. Serve in bowls and top with avocados, crushed tortilla chips, and cheese! I even forgot the cheese one night, and it was still tasty! Add the other goodies too, if you like!
- 4. I didn't have black beans, so used refried and be darned...a good soup was born! But I bet it is good with black beans added too. Left over chicken or a purchased rotisserie chicken makes it really easy! We think it is great just like this. I didn't add extra salt since we are watching our salt intake, besides the chips are salted.
- 5. This is a hardy soup for lunch or dinner...serve with salad and maybe tortillas! I've even made my own broth by putting chicken breasts, water, seasonings, Rotel and onion in the crock to cook low overnight. Next morn, strained the juice, mixed the refried beans in the juice, added the corn, shredded the chicken and retuned to the crock for more heating. Tasted and added spice as needed. Yes, easy and good!...IMO!
SURPRISINGLY GOOD REFRIED BEAN SOUP
When I first made this I didn't think my kids would eat it. They LOVED it and I ended up having to make another batch. Try it with Tostitos Hint of Lime tortilla chips. My kids like to scoop the soup up with the chips! You can also make this very low fat, if you so choose.
Provided by Abbeygurl
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions and garlic in oil until transparent.
- Add all of the rest of the ingredients.
- Stir the lumps out of the refried beans and heat through.
- Garnish individual servings with crushed tortilla chips.
- I like Tostitos with Hint of Lime--mmmm.
- Sour cream.
- Shredded cheese-- any kind.
Nutrition Facts : Calories 285.8, Fat 6.9, SaturatedFat 1.6, Sodium 1615.2, Carbohydrate 42.6, Fiber 12.8, Sugar 4.8, Protein 15.8
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