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Recipes Around the World International Vegetarian Union
Vegan TexMex Recipes
Contributed by Vegetarians and Vegans from around the world
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Tex-Mex Pinto Soup
from Karen C. Greenlee - Atlanta, Georgia, USA

Short Cut Vegetarian:
Great Taste in No Time
by Lorna Sass
[buy US]
[buy UK]

Adapted from Lorna Sass' Short Cut Vegetarian
Serving Size: 6

  • 1 tablespoon olive oil
  • 1/2 cup onion -- chopped
  • 1 tablespoon garlic -- minced
  • 1 large jalapeno -- minced
  • 1 teaspoon ground cumin
  • 4 1/2 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
  • 1/4 cup minced fresh cilantro
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.