A versatile meal that kept simple with just black beans, corn and tomatoes. Jazz it up any way you like! Make it spicy, make it mild. Add lots of veggies or none. Totally up to you! Add the orzo pasta at the end and it will only take about 15 minutes.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 8hours |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 8hours |
Ingredients
- 425 g can black beans drained and rinsed
- 410 g can diced tomatoes
- 1 cup frozen corn
- 340 g bottle enchilada sauce
- 1 cup vegetable broth
- 1 tsp chilli powder
- 1 tsp dried cilantro
- 1/2 tsp cumin
- 110 g cream cheese
- 2 cups dried orzo pasta
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Ingredients
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Instructions
- Place all ingredients except for orzo pasta in slow cooker.
- Cook on high for up to 4 hours or low for up to 8 until all ingredients are warmed through and cheese is melted.
- Add in orzo pasta and stir to combine everything evenly.
- Let cook for 15 - 30 minutes on high until pasta is cooked and tender.
- Add additional broth or water 1/4 cup at a time if needed to ensure pasta is tender without drying out.
RECIPE NOTES & TIPS:
Recipe from slowcookergourmet.net
Nutrition Facts
Slow Cooker Enchilada Pasta
Amount Per Serving
Calories 596
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 5g
25%
Cholesterol 31mg
10%
Total Carbohydrates 96g
32%
Dietary Fiber 13g
52%
Sugars 11g
Protein 21g
42%
* Percent Daily Values are based on a 2000 calorie diet.
