This soup and sandwich combination is high in flavor, fiber, and fun! The corn tortillas become sweeter with baking, adding a tasty and crunchy element to the soup.
Tomato Tortilla Soup with Bean Rollups
Yield : about 7 cups of soup and 8 rollups
Ingredients
- Tomato Tortilla Soup
- 4 medium - corn tortillas (we used La Tortilla Factory White Corn Tortillas)
- 1 28 oz can - whole tomatoes
- 1 15 oz can - tomato sauce
- 1/2 cup - water
- 1/4 cup - refried beans, fat-free and vegan variety
- 1 cup - corn kernels, fresh or frozen
- 1 15 oz can - pinto beans, drained and rinsed
- 1/2 tsp - taco seasoning blend (we used Mrs Dash Fiesta Lime Seasoning Blend)
- Bean Rollups
- 8 medium - corn tortillas
- 1 cup - refried beans, fat-free and vegan variety
Instructions
- Preheat the oven to broil. Line a baking sheet with parchment paper.
- Slice 4 tortillas into strips about 1/4" - 1/2" wide.
- Lay the tortilla strips on the baking sheet and cook under the broiler for 2-3 minutes, or until golden brown. Remove and set aside.
- To make the Tomato Tortilla Soup: Stir together the tomatoes, tomato sauce, water, refried beans, corn, pinto beans, and taco seasoning in a soup pot over medium heat. Stir well to dissolve the refried beans. Cook for 15 minutes, until hot and bubbly. Salt to taste.
- Meanwhile, prepare the Bean Rollups. Spread 2 Tbs of refried beans on each of the 8 tortillas.
- Roll up the tortillas and bake them under the broiler on the baking sheet for 2-3 minutes, or until golden brown.
- To serve: Ladle a portion of the soup into a bowl, sprinkle some of the toasted tortilla strips on top, and serve with 2 Bean Rollups.
Nutrition Information
Nutrition (per serving): 540 calories, 69% calories from carbohydrates, 22% calories from protein, 9% calories from fat, 15.8g fiber.
(No Ratings Yet)
Loading...