Slow Cooker Enchilada Pasta
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Slow Cooker Enchilada Pasta

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 people
Calories 569kcal
Author Jennifer Draper

Ingredients

  • 15 oz can black beans drained and rinsed
  • 14.5 oz can diced tomatoes
  • 1 cup frozen corn kernels
  • 12 oz bottle enchilada sauce
  • 1 cup vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon cumin
  • 4 oz cream cheese
  • 2 cup 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

I made this in my 3.5 quart slow cooker. The pasta took 15 minutes and I added an additional 1/4 cup water.

Nutrition

Calories: 569kcal | Carbohydrates: 96g | Protein: 21g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 1633mg | Potassium: 858mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1340IU | Vitamin C: 17.1mg | Calcium: 113mg | Iron: 5.1mg