Cheesy Enchilada Orzo Pasta
Cheesy Enchilada Orzo Pasta is a speedy skillet meal with enchilada sauce, orzo pasta and black beans that's a perfect weeknight meal.
Servings: 6
Chef Alli
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Ingredients
- 1 cup dry orzo pasta
- 2 cups vegetable broth
- 15 oz. can black beans, drained and rinsed
- 20 oz. mild red enchilada sauce, may substitute green enchilada sauce, if desired
- 2 cups frozen sweet corn, thawed
- 2 Tbs. of your favorite taco seasoning
- 1 cup shredded Alma Creamery Co-Jack Cheese
- optional toppings: diced tomatoes, chopped cilantro, sliced black olives, sour cream, fresh salsa, sliced avocados
Instructions
- Combine orzo, broth, black beans, enchilada sauce, corn, and taco seasoning in a large, deep skillet or Dutch oven, stir ring to combine.
- Cover the skillet, cooking over medium heat for 20-25 minutes, until all the liquid is absorbed and the orzo is plumped and nicely tender.
- Uncover the skillet, giving the orzo a gentle stir, then sprinkle the shredded cheese over the top; cover once more and remove from the heat, allowing the cheese to melt.
- Serve at once with the desired toppings.
Notes
www.ChefAlli.com
This also makes a great filling for quesadillas! Feel free to add cooked ground beef to this speedy meal - it's a delicious option.
Nutrition
Calories: 336kcalCarbohydrates: 51gProtein: 16gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 1607mgPotassium: 414mgFiber: 9gSugar: 10gVitamin A: 1229IUVitamin C: 7mgCalcium: 181mgIron: 3mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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