Vegetarian Taco Soup
Cornbread
Ingredients
- ½ (12-oz) pkg frozen corn kernels
- ½ onion, chopped
- 1 Tbsp olive oil
- ½ (1-oz) envelope low-sodium taco seasoning
- 1 (15-oz) can black beans, drained and rinsed
- ½ (15.5-oz) can pinto beans, drained and rinsed (or use kidney beans)
- 1 (15-oz) can crushed tomatoes
- ½ (14.5-oz) can diced tomatoes with green chiles
- ½ cup water
Instructions
- Cook corn and onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Stir in taco seasoning.
- Add beans, tomatoes, and water; bring to a boil, reduce heat, and simmer 15 minutes or until thickened.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread mix
Side Dish Instructions
- Bake cornbread mix according to package directions. Serve half, and reserve remaining half for another meal.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
363
|
165
|
528
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 67 | 29 | 96 |
| Fiber (g) | 17 | 2 | 19 |
| Sodium (mg) | 984 | 350 | 1334 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
