Slow Cooker Enchilada Pasta
Families all over will love this easy Slow Cooker Enchilada Pasta for dinner. This vegetarian pasta is so cheesy and delicious and packed full of flavor, black beans and corn. It's so tasty!
Servings 4 people
Calories 569kcal
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