Cheesy Enchilada Orzo Pasta

1 cup dry orzo pasta

2 cups vegetable broth

15 oz. can black beans, drained and rinsed

20 oz. mild red enchilada sauce, may substitute green enchilada sauce, if desired

2 cups frozen sweet corn, thawed

2 Tbs. of your favorite taco seasoning

1 cup shredded Alma Creamery Co-Jack Cheese

Optional toppings: diced tomatoes, chopped cilantro, sliced black olives, sour cream, fresh salsa, sliced avocados

Combine orzo, broth, black beans, enchilada sauce, corn, and taco seasoning in a large, deep skillet or Dutch oven, stir ring to combine.
Cover the skillet, cooking over medium heat for 20-25 minutes, until all the liquid is absorbed and the orzo is plumped and nicely tender.
Uncover the skillet, giving the orzo a gentle stir, then sprinkle the shredded cheese over the top; cover once more and remove from the heat, allowing the cheese to melt.
Serve at once with the desired toppings.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m