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Heat the oil in a pan and add the diced onion and pepper. Saute for 5-6 minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the minced garlic and cook for another minute.
Add the smoked paprika, cumin powder, cayenne pepper, and salt and pepper. Stir into the vegetables and cook until the spices are fragrant.
Add the black beans, orzo, enchilada sauce, sweetcorn, and vegetable stock. Stir together, then leave to simmer on low heat for 10 minutes or until the orzo has cooked through. Stir occasionally so the orzo doesn’t stick to the bottom of the pan.
Stir half the cheese through the orzo until melted, then sprinkle the remaining cheese over the dish and cover the pan until the cheese has melted.
Top the orzo with dollops of the sour cream, guacamole, crumbled tortilla chips, and diced cilantro.