INGREDIENTS
1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chilies, drained1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can mild enchilada sauce
1/2 cup vegetable broth, or more, as needed
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro leaves
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta
2 tablespoons chopped fresh cilantro leaves
DIRECTIONS
Place diced tomatoes, enchilada sauce, green chilies, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached. Serve immediately, garnished with cilantro, if desired.
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