5.0 from 6,849 votes
One Pot Enchilada Orzo
A single dish is all you need to fix this flavorful one pan enchilada orzo and make it an instant family favorite.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 214 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 cup dry orzo pasta
- 2 cups low sodium chicken broth (sub vegetable broth for vegetarian)
- 2 ounce cans mild or medium red enchilada sauce
- 1 ounce can yellow corn drained and rinsed
- 1 ounce can black beans drained and rinsed
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt or to taste
- ½ cup shredded Mexican-blend cheese
- optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, cottage cheese, salsa
Instructions
- Combine orzo, broth, enchilada sauce, corn, beans, and seasonings in a large nonstick (or well-greased) pot and sitr to combine. Cover and cook over medium-low heat 20-25 minutes, until liquid is absorbed and orzo is tender.
- Uncover, stir, and sprinkle cheese over the top. Cover again and allow to cook 1-2 minutes until cheese is melted. Add any desired toppings and serve.
Cup of Yum
Notes
- Serve with your favorite enchilada toppings.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
780mg
(33%)
Potassium
218mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
309IU
(6%)
Vitamin C
1mg
(1%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 780mg | 33% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.