Slow Cooker Enchilada Pasta
No complaints about the dinner menu tonight! Slow Cooker Enchilada Pasta is a hearty, cheesy dish that will surely bring everyone back for seconds. Enjoy a vegetarian meal with a flavorful combination of black beans, corn, and enchilada sauce.
Servings 4 people
Calories 571kcal
Equipment
- Slow Cooker
Ingredients
- 15 oz can black beans drained and rinsed
- 14.5 oz can diced tomatoes
- 1 cup frozen corn kernels
- 12 oz enchilada sauce
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- 1/2 teaspoon cumin
- 4 oz cream cheese
- 2 cups dry 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 hours until all ingredients are warmed through and cream cheese is melted
- Add in dry orzo pasta and stir to combine everything evenly
- Let it heat for 15 - 30 minutes on high until pasta is cooked and tender
- If needed, add additional broth or water (1/4 cup at a time) to ensure that the pasta is tender and doesn’t dry out
- Serve immediately and remove leftovers from heat so that pasta does not become soggy
Notes
- Store leftovers in the fridge for up to 3 days and reheat in the microwave.
- Top with your favorite enchilada toppings such as shredded cheese, sour cream, black olives, chopped tomatoes, shredded lettuce, or freshly chopped cilantro.
- I made this in my 3.5-quart slow cooker. The pasta took 15 minutes to soften, and I added an additional 1/4 cup of water.
Nutrition
Calories: 571kcal | Carbohydrates: 97g | Protein: 22g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 1632mg | Potassium: 862mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1352IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 5mg