One Pot Enchilada Orzo Pasta

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 5 customer reviews
One Pot Enchilada Orzo Pasta
One Pot Enchilada Orzo Pasta


  • 1 cup dry orzo pasta
  • 2 cups vegetable broth
  • 3½ cups prepared red enchilada sauce
  • 1 (15 ounce) can yellow corn, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • salt and ground black pepper to taste
  • ½ cup shredded Cheddar cheese
  • optional toppings: tomatoes, chopped cilantro, sour cream, salsa


  1. Stir orzo, vegetable broth, enchilada sauce, corn, beans,, cumin, chili powder, salt, and pepper together in a large nonstick pot. Cover and cook over medium-low heat until liquid is absorbed and orzo is tender, about 20 minutes.
  2. Stir pasta mixture; sprinkle cheese on top. Cover again and allow to cook until cheese melts, 1 to 2 minutes more.
  3. Divide into bowls and add desired toppings to serve.
Mealthy tip:

If you're gluten-free, try using white or brown rice instead of orzo. You can easily make your own enchilada sauce at home, but using store-bought means that this delicious recipe is ready in half an hour. In summer, use fresh corn kernels instead of canned.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

This enchilada orzo pasta was so good, even my kids enjoyed it. The red sauce was perfect. I know this was supposed to be a vegetarian recipe but I added chicken to mine. Overall it was really good and am going to add it to our family's weekly rotation.

Image of Laura Griffin

Laura Griffin says:

I made this orzo pasta dish with enchilada sauce it was really good. I love red sauce, so I could pour it on anything and be happy. The corn, black beans and cheese in this dish made it more authentic-tasting to me. I would definitely make this again.

Image of DC Cote

DC Cote says:

I used homemade red enchilada sauce for this recipe and it turned out great. Careful not to overcook the orzo so it doesn't get mushy. Honestly, I can't think of anything that would make this recipe better, but maybe extra cheese?

Image of Sheila Long

Sheila Long says:

Good flavor! I used frozen corn instead of canned, I think it tastes more fresh. I also used chicken broth instead of veggie broth.

Image of Jeremy Hughes

Jeremy Hughes says:

I left my orzo in the pot a little longer than I should have. Because it's technically pasta, it was a little too tender. Still, the flavor was really good, especially the enchilada sauce. I really didn't need any toppings, except maybe sour cream.