Last week was my annual writer’s retreat in Michigan – writing and brainstorming and laughing and eating and having a ball. I miss them already! And I miss the food. I made something new-is to me this year because we have a couple of vegan/vegetarian eaters in our group. And I can sometimes be persuaded to put away the chicken or beef. Not to worry, if you need chicken and beef in your life, I’ll tell you what to add at the end of this post. In the meantime, this recipe turned out so good – you could do it as a main dish (as we did) or even as a dip on those chilly football weekends coming up this fall.
Without further ado, Vegetarian Enchilada Orzo! The ingredients:
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (10-ounce) mild enchilada sauce
• 1 (4.5-ounce) can chopped green chilies, drained (Note: for both the tomatoes and green chiles, feel free to dice them yourself from the produce aisle…or if you’re cooking on the road like I was over the weekend, use the canned version)
• 1 can vegetable broth, as needed
• 1 cup corn kernels, frozen (if you use canned, the taste will be the same just make sure you drain them)
• 1 cup canned black beans, drained and rinsed
• 1/2 can Vegan refried beans
• Kosher salt and freshly ground black pepper, to taste
• 1 Tablespoon chili powder (optional)
• 1 Tablespoon ground cumin (optional)
• 4 ounces cream cheese, cubed
• 8 ounces sharp cheddar cheese, shredded
• 2 cups uncooked orzo pasta
If you have all day set your crockpot to low and cook for 8 hours, but if you only have the morning, set the crockpot to high and cook for 4 hours. In the crockpot, combine the corn, black and refried beans, chiles, tomatoes, enchilada sauce, and spices. Stir and then add in the cream cheese and half the can of vegetable broth. Stir once more and then put the lid on and let the crockpot do it’s thing. About once each hour, stir again, making sure the cream cheese is melting and combining with the other ingredients. After 4 (or eight, if you have all day) give the ingredients one more stir and then add in the orzo pasta and cook for another 20-30 minutes. Once the pasta is ready, grab some bowls and serve, sprinkling the cheddar over the top to your taste.
*Recipe Notes: Total cook time is 4:30 and this recipe serves 6 people. You can substitute quinoa for the orzo if you like; for me that adds too much of a nutty flavor but I’ve heard from several people that it’s really good that way. Also, if green chiles are too spicy for you, simply leave them out or halve that part of the recipe. If you want to add meat, I suggest about 6 ounces of grilled chicken or steak, already cooked, and then either cubed or shredded and added to the mix.
Hi! I’m Kristina Knight, author of sassy, smart, contemporary romance novels! I also write non-fiction for magazines and websites, and offer author services like graphic design and formatting. I love Thin Mints, Dove Chocolates, and every tiny animal I’ve ever met. I live in Ohio with RadioMan and bebe. Come by my website and we’ll get acquainted, www.KristinaKnightBooks.com