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.comThis also makes a great filling for quesadillas! Feel free to add cooked ground beef to this speedy meal - it's a delicious option.