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orzo with black beans and tomatoes in a square bowl
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Slow Cooker Enchilada Orzo Pasta
Prep Time
15 mins
Cook Time
2 hrs
 
Course: Lunch, Main Course
Servings: 6
Calories: 369 kcal
Ingredients
  • 15 oz. fire roasted diced tomatoes
  • 10 fl. oz. enchilada sauce
  • 4 1/2 oz. green chilies
  • 1/2 cup vegetable broth
  • 1 cup kernel corn frozen
  • 8 oz. black beans rinsed and drained
  • salt to taste
  • pepper to taste
  • 4 oz. cream cheese cubed
  • 1 large gallon freezer bag or reusable silicone bag
Day of cooking:
  • 2 cups orzo for day of cooking
  • cilantro chopped for topping for day of cooking
Instructions
Assembly instructions:
  1. Place all ingredients except orzo and cilantro into a large freezer bag. Mix gently in the bag to combine.
  2. Remove the excess air, seal, and freeze.
Cooking instructions:

  1. Thaw. Cook in the slow cooker for 1-2 hours on high or 3-4 hours on low.

  2. Stir in orzo. Cover and cook another 20-30 minutes. Add more vegetable broth if needed.