Slow Cooker Enchilada Pasta (Printable Version)
Orzo and black beans meld with creamy enchilada flavors for a hearty comfort dish. #enchilada #slowcooking #orzo #vegetarian #easymeal
# Ingredients:
01 -
15 oz can black beans, drained and rinsed
02 -
14.5 oz can diced tomatoes
03 -
1 cup frozen corn kernels
04 -
12 oz enchilada sauce
05 -
1 cup vegetable broth
06 -
1 teaspoon chili powder
07 -
1 teaspoon dried cilantro
08 -
1/2 teaspoon cumin
09 -
4 oz cream cheese
10 -
2 cups dry orzo pasta
# Steps:
01 -
Place all ingredients, except for orzo pasta, in slow cooker.
02 -
Cook on high for up to 4 hours or low for up to 8 hours until all ingredients are warmed through and cream cheese is melted.
03 -
Add in dry orzo pasta and stir to combine everything evenly.
04 -
Let it heat for 15–30 minutes on high until pasta is cooked and tender.
05 -
If needed, add additional broth or water (1/4 cup at a time) to ensure that the pasta is tender and doesn’t dry out. Serve immediately and remove leftovers from heat so that pasta does not become soggy.