Slow Cooker Enchilada Pasta

Name: Slow Cooker Enchilada Pasta
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
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

Maya Clipps

4 years ago

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Vegetarian

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.

Slow Cooker Enchilada Pasta

Just top it off with a little cheese, some cilantro, or some sour cream!

Course Dinner

Cuisine Mexican

Keyword Multi Cooker, Pasta, Slow Cooker

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 596kcal

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

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.

Notes

Recipe from slowcookergourmet.net

Nutrition