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.

Enchilada Pasta (Homemade Hamburger Helper)

Ingredients:

• 2 Tbsp Extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 0.75 pounds of fake meat crumbles
• 1 tsp taco seasoning
• 1/2 cup frozen corn kernels
• 2 cups of vegetable broth
• 2 10 oz cans of red enchilada sauce
• 8 oz of dried rotini pasta
• 1 cups of shredded cheese, plus more for serving

Preparations:

1. In a large skillet or saute pan, saute onions in olive oil over medium low heat until softened. Add garlic and cook until fragrant.
2. Add crumbles, corn, broth, taco seasoning, and enchilada sauce to pan and bring to a boil.
3. Add pasta, then reduced heat to low and cover. Cook on low, with pan covered for about 15 minutes.
4. Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
5. Remove from heat and stir in 1 cup of cheese.
6. Serve with additional cheese.