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Cheesy Enchilada Orzo is a simple southwest style meal that is filling, packed with a great blend of flavors and textures, and will satisfy any Tex-Mex cravings!
It’s a vegetarian dish that is loaded with tender veggies, chewy orzo, and a spicy sauce. Think deconstructed enchilada…there is no burrito or shell. All ingredients are mixed in a skillet and combined with a traditional enchilada sauce. It’s also a one-pot meal that is easy to make (less time in the kitchen is always a win for me).
The recipe can be found here.
Start by doing all your food prep; chop the bell peppers, drain the black beans, and green chilies, cube the cream cheese, etc. Set all ingredients aside.
Add the bell peppers and corn to a large skillet. Heat over medium-high heat and cool until softened. I used frozen corn and did not thaw it first. If you use canned corn, make sure to drain the liquid.
Add the vegetable stock and orzo (uncooked). Stir to combine then cover the skillet. Maintain medium-high heat and cook for 10-15 minutes or until the orzo is cooked through and most of the liquid is absorbed. Stir occasionally.
Remove the cover and reduce the heat to low. Add the cream cheese, shredded cheese, enchilada sauce, black beans, and green chilies. Stir to combine.
Season with salt and pepper and stir to combine. Continue to heat (uncovered) on low heat for 5-7 minutes. You want the cream cheese and shredded cheese to melt and incorporate into the dish.
Remove from the heat and serve warm. I like to garnish with fresh chopped cilantro, but you could also add sour cream, green onions, and a squeeze of lime juice. Enjoy!
The recipe can be found here.
Does this satisfy your Tex-Mex cravings? My mouth is salivating just thinking about it! This will definitely find its way into our menu rotation. It holds up well and leftovers make a great lunch the next day.
Happy Cooking!
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