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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
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
4
servings
Calories
596
kcal
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
Calories:
596
kcal
|
Carbohydrates:
96
g
|
Protein:
21
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
31
mg
|
Fiber:
13
g
|
Sugar:
11
g