Enchilada Orzo
593kcal
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
Toppings
- 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
Calories593kcalCarbohydrates74gProtein24gFat24gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat0.003gCholesterol47mgSodium1101mgPotassium764mgFiber14gSugar11gVitamin A2617IUVitamin C46mgCalcium273mgIron4mg
Notes
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. 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!
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!