Monday, April 30, 2018

Enchilada Orzo Pasta



Ingredients:
  • 1 (14.5oz) can fire roasted diced tomatoes
  • 1 (10oz) can enchilada sauce
  • 1 (4.5oz) can chopped green chiles, drained
  • 1 cup vegetable broth
  • 1/2 water, or more, as needed
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • Salt and black pepper to taste
  • 4 ounces cream cheese, cubed
  • 16oz uncooked orzo pasta
Preparations:
  1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, water, corn and black beans into a slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
  2. Cover and cook on high heat for 1-2 hours.
  3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more water as needed until the desired consistency is reached.
  4. Serve immediately.

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