Description
A hearty and flavorful one-pot Mexican-inspired dish made with enchilada sauce, orzo pasta, beans, corn, and cheese cooked slowly to perfection in a slow cooker.
Ingredients
Units
Scale
- 1 cup uncooked orzo pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups red enchilada sauce
- 1 1/2 cups vegetable broth or chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a slow cooker, combine the orzo, black beans, corn, diced tomatoes with green chilies, enchilada sauce, and broth.
- Stir in cumin, chili powder, salt, and pepper.
- Cover and cook on high for 1.5 to 2 hours or on low for 3 to 4 hours, stirring occasionally to prevent sticking.
- Once orzo is tender and most of the liquid is absorbed, stir in shredded cheese until melted.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- You can add cooked shredded chicken for extra protein.
- Adjust the spice level by choosing mild or hot enchilada sauce.
- Use whole wheat orzo for a healthier option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg
