Are you ready to elevate your weeknight dinners with a dish that’s bursting with flavor and effortless to prepare? Introducing the Slow Cooker Enchilada Orzo—a delightful fusion of creamy cheese, hearty beans, and zesty enchilada sauce that will have your taste buds dancing! Perfect for busy families or anyone looking to indulge in a comforting meal without spending hours in the kitchen, this recipe promises to be a crowd-pleaser. Get ready to savor every bite and impress your loved ones with this easy, satisfying dish that cooks itself while you go about your day!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup orzo pasta
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can enchilada sauce
- 1 cup diced tomatoes
- 1 teaspoon cumin
- Salt to taste
- 1 cup shredded cheese
Instructions
- Begin by gathering all your ingredients: 1 cup of orzo pasta, 1 can of black beans (drained and rinsed), 1 can of corn (drained), 1 can of enchilada sauce, 1 cup of diced tomatoes, 1 teaspoon of cumin, salt to taste, and 1 cup of shredded cheese.
- In a slow cooker, add the orzo pasta as the base layer. This will allow it to absorb the flavors as it cooks.
- Next, add the drained and rinsed black beans on top of the orzo. Ensure they are evenly distributed.
- Follow with the drained corn, spreading it evenly over the beans.
- Pour the entire can of enchilada sauce over the layered ingredients, making sure to cover everything for maximum flavor.
- Add the diced tomatoes on top of the enchilada sauce, allowing their juices to blend with the other ingredients.
- Sprinkle the teaspoon of cumin evenly over the mixture. This will add a warm, earthy flavor to the dish.
- Season with salt to taste, keeping in mind that the enchilada sauce may already contain some salt.
- Stir all the ingredients gently in the slow cooker to combine them well, ensuring that the orzo is submerged in the sauce.
- Cover the slow cooker with its lid and set it to cook on low heat for 4 hours. This slow cooking will allow the flavors to meld beautifully.
- After 4 hours, check the orzo for doneness. It should be tender and have absorbed most of the liquid.
- Once cooked, sprinkle the shredded cheese over the top of the enchilada orzo. Cover the slow cooker again and let it sit for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- After the cheese has melted, give the mixture a gentle stir to combine the cheese throughout the dish.
- Serve the Slow Cooker Enchilada Orzo warm, garnished with your favorite toppings such as chopped cilantro, avocado, or sour cream, if desired.
Tips
- Layering is Key: When adding ingredients to the slow cooker, layer them as instructed to ensure even cooking and flavor absorption. The orzo should be at the bottom to soak up all the delicious juices.
- Customize Your Beans: Feel free to swap out black beans for pinto or kidney beans if you prefer. Each variety brings its own unique flavor and texture to the dish.
- Spice It Up: If you love heat, consider adding diced jalapeños or a sprinkle of chili powder along with the cumin for an extra kick.
- Cheese Choices: While shredded cheese is a must, you can mix it up with different types like Monterey Jack, pepper jack, or even a sprinkle of feta for a twist!
- Don’t Rush the Cooking: Allow the orzo to cook on low heat for the full 4 hours. This slow cooking process melds the flavors beautifully and ensures the orzo is perfectly tender.
- Add Fresh Toppings: Serve your enchilada orzo with fresh toppings like chopped cilantro, diced avocado, or a dollop of sour cream to enhance the flavors and presentation.
- Leftover Magic: If you have leftovers, they make for a fantastic lunch the next day! Just reheat and enjoy the flavors that have intensified overnight.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
