Enchilada Orzo
This enchilada orzo is a one-pot Mexican-inspired pasta dinner that's smoky, spicy, and topped with melted cheddar and all your favorite enchilada toppings. We've got my current obsession, orzo, cooked in a spiced tomato broth with black beans and peppers, finished with cheese for a creamy, indulgent sauce, then loaded up with sour cream and guacamole. Think all the flavors of enchiladas without the tortilla-rolling faff - ready in about 25 minutes.
What I love about this recipe is how the orzo absorbs the spiced broth as it cooks, so every piece of pasta is infused with smoky, cumin-laced flavor. The black beans add protein and substance, and the cheddar stirred in at the end melts into a rich, cheesy sauce. Then the cool sour cream and creamy guacamole on top give you that perfect hot-cold, spicy-cool contrast. Pile on the tortilla chips and cilantro, and it's a proper feast.
If you love one-pot orzo recipes, try my marry me orzo, Cajun sausage orzo, or creamy lemon orzo - each with a completely different flavor profile. For more Mexican-inspired dinners, my Mexican black beans, black bean casserole, and crispy black bean tacos are all reader favorites.
Why You'll Love This Recipe
This is the Mexican entry in my growing orzo collection, and it might be my favorite of the lot. It's a cozy, comforting one-pot recipe that you can scoop up with a spoon - my favorite kind of dinner. It's spicy without being overbearing, and the cool sour cream and guacamole are the perfect complements.
Plus, this recipe is ridiculously easy. Dump the ingredients in the pan, keep an eye on it so nothing burns, and you're pretty much there.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
- Orzo: It cooks directly in the spiced vegetable stock, absorbing all the flavor as it simmers. Orzo is sometimes also called risoni so look out for that if you can't find it.
- Black beans: One tin, drained and rinsed. Adds protein, fiber, and a lovely creamy bite. Pinto beans or kidney beans would also work perfectly.
- Red onion, garlic, and red pepper: The vegetable base. The red pepper adds sweetness and color. Diced small so they soften quickly. You could also throw in some diced zucchini, sweet potatoes, squash, or whatever other veg you have to hand.
- Vegetable stock: This is the cooking liquid for the orzo. Use a good quality, low-sodium stock for the best flavor.
- Enchilada sauce: Gives the orzo all of that lovely smoky, tomato flavor. I use a jarred enchilada sauce for ultimate convenience, but you could use my homemade enchilada sauce recipe!
- Seasonings - smoked paprika, cumin, cayenne: Your Tex-Mex flavor base. The smoked paprika gives warmth and color, the cumin adds earthy depth, and the cayenne brings a gentle heat. Adjust the cayenne up or down to your preference.
- Sour cream: Dollop on top when serving. The cool, tangy sour cream against the warm, spicy orzo is a brilliant contrast. Greek yogurt works as a lighter substitute.
- Cheddar cheese: 80g, grated. We stir half into the hot orzo with the sour cream so it melts into a cheesy, creamy sauce, then sprinkle the remaining half over the top of the dish and cover until melted. Gorgeous.
Toppings
- Guacamole: Creamy, cool, and essential for the contrast with the warm, spicy orzo.
- Tortilla chips: For scooping and crunch. Crush a few on top for texture.
- Cilantro: Fresh, chopped, scattered on top for brightness.
Other great toppings: sliced jalapeños, a squeeze of lime, sliced spring onions, extra sour cream, and hot sauce.
How to Make Enchilada Orzo
Step 1: Sauté the Vegetables
Heat the olive oil in a large pan and add the diced red onion and red pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are beginning to soften. Add the minced garlic and cook for another minute.
Step 2: Bloom the Spices
Add the smoked paprika, cumin, cayenne, salt, and pepper. Stir everything into the vegetables and cook for a minute or two until the spices are fragrant.
Step 3: Cook the Orzo
Add the drained black beans, enchilada sauce, sweetcorn, dried orzo, and vegetable stock. Stir together, then leave to simmer on low heat for about 10 minutes, or until the orzo has cooked through and absorbed most of the stock. Stir occasionally to stop the orzo from sticking to the bottom of the pan.
Step 4: Stir in the Cheese
Stir in half of the grated cheddar until melted, and the sauce is thick and cheesy. Then, sprinkle the remaining cheese over the top and cover the pan until the cheese is melted.
Step 5: Top and Serve
Serve the enchilada orzo topped with dollops of sour cream, guacamole, crushed tortilla chips, and chopped cilantro.
Expert Tips for the Best Enchilada Orzo
- Stir the orzo often: Orzo can quite easily stick to the bottom of the pan as it cooks. Stir the dish every couple of minutes, scraping the bottom, to prevent burning and ensure even cooking. Make sure you cook the dish on a medium-low heat, too - we really don't want the orzo burning onto the bottom of the pan!
- Serve the toppings cool: The contrast of warm, spicy, cheesy orzo with cool sour cream and creamy guacamole is what makes this dish sing. Don't skip the toppings - they're not optional garnishes, they're part of the recipe!
What to Serve with Enchilada Orzo
This is a complete meal with the toppings, but if you want sides:
- Extra tortilla chips and guacamole for a full Tex-Mex spread
- A simple green salad with lime vinaigrette
- Cornbread for the full Southern-Mex experience
- Crispy Mexican potatoes for double carb glory
Storage
- Refrigerator: Store leftovers for up to 3-4 days. The orzo will absorb more liquid as it sits, so add a splash of water or stock when reheating.
- Reheating: Reheat on the stove with a splash of water. Microwave works too - add liquid first.
- Freezing: Freeze the orzo (without toppings) for up to 3 months. Add fresh toppings when serving.
- Toppings: Add fresh toppings (guacamole, cilantro, sour cream) just before serving, not before storing.
FAQs
Orzo gives the best creamy, risotto-like texture. Small shells, ditalini, or macaroni would work as substitutes. Adjust liquid and cooking time as needed.
Moderately warm from the smoked paprika, cayenne, and enchilada sauce. The sour cream and cheese mellow the heat. For a milder option, reduce the cayenne to a pinch. For spicier, add more cayenne or sliced fresh jalapeños on top.
Use vegan sour cream and vegan cheddar. The rest of the recipe is already vegan. Check that your orzo is egg-free (most dried pasta is).
Zucchini, squash, or spinach would all be great additions. Add harder veg at the sautéing stage and softer veg (like spinach) at the end.
Enchilada Orzo
Ingredients
- 1 tablespoon olive oil
- 1 cup dried orzo
- 400 g black beans rinsed and drained
- 1 red onion finely diced
- 2 garlic cloves minced
- 1 red pepper diced
- 300 g enchilada sauce
- 250 ml vegetable stock
- 50 g sweetcorn
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin powder
- 0.5 teaspoon cayenne pepper
- Salt and pepper to taste
- 150 ml sour cream
- 100 g cheddar cheese
- 4 tablespoon guacamole
- 20 g tortilla chips crumbled
- 10 g cilantro diced
Method
- 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.1 tbsp olive oil, 1 red onion, 1 red pepper
- Add the minced garlic and cook for another minute.2 garlic cloves
- Add the smoked paprika, cumin powder, cayenne pepper, and salt and pepper. Stir into the vegetables and cook until the spices are fragrant.1 tsp smoked paprika, 0.5 tsp cumin powder, 0.5 tsp cayenne pepper, Salt and pepper to taste
- 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.1 cup dried orzo, 400 g black beans, 300 g enchilada sauce, 50 g sweetcorn, 250 ml vegetable stock
- 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.100 g cheddar cheese
- Top the orzo with dollops of the sour cream, guacamole, crumbled tortilla chips, and diced cilantro.150 ml sour cream, 4 tbsp guacamole, 20 g tortilla chips, 10 g cilantro
Nutrition
Notes
Refrigerator: Store leftovers for up to 3-4 days. The orzo will absorb more liquid as it sits, so add a splash of water or stock when reheating.
Reheating: Reheat on the stove with a splash of water. Microwave works too - add liquid first.
Freezing: Freeze the orzo (without toppings) for up to 3 months. Add fresh toppings when serving. Expert Tips for the Best Enchilada Orzo
Stir the orzo often: Orzo can quite easily stick to the bottom of the pan as it cooks. Stir the dish every couple of minutes, scraping the bottom, to prevent burning and ensure even cooking. Make sure you cook the dish on a medium-low heat, too - we really don’t want the orzo burning onto the bottom of the pan! Serve the toppings cool: The contrast of warm, spicy, cheesy orzo with cool sour cream and creamy guacamole is what makes this dish sing. Don’t skip the toppings - they’re not optional garnishes, they’re part of the recipe!
