Crockpot Mexican Enchilada Orzo

This was a really tasty recipe and super easy to make. Love sitting down to dinner at the end of the day when the crock pot has done all of the work!

And, a bonus with this recipe is that the leftovers make a really tasty burrito filling. Just pile it into a tortilla with all the fixin's and it was equally as delicious served that way!

Crockpot Mexican Enchilada Orzo

1 15 oz can black beans, drained and rinsed

1 14.5 oz can fire roasted diced tomatoes

1 15 oz can corn, drained

1 4.5 oz can chopped green chiles

12 oz enchilada sauce

1 cup vegetable broth

1 tsp chili powder

1 tsp dried cilantro

½ tsp cumin

4 oz cream cheese, cubed

salt and pepper, to taste

16 oz dried orzo pasta, uncooked

1. Place black beans, diced tomatoes, corn, green chiles, enchilada sauce, vegetable broth, and spices into a crockpot. 
2. Stir until well combined. Top with cubed cream cheese.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Stir to combine cream cheese. Add orzo and stir to incorporate. 
5. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.

Hankering for other tried and true Mexican recipes? Give these Harris Sisters favorites a try:

• Mexican Street Corn Dip
• Best Ever Margaritas
• Black Bean and Salsa Soup
• Healthier Queso Dip
• Black Bean Enchiladas
• Super Simple Salsa
• Black Bean Salsa