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
- 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.
- Stir pasta mixture; sprinkle cheese on top. Cover again and allow to cook until cheese melts, 1 to 2 minutes more.
- Divide into bowls and add desired toppings to serve.
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.
What others are saying
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.
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.
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?
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.
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.