I found this recipe in an article about vegetarian crock pot recipes and thought it sounded different, and something that I definitely wanted to try.
14.5 ounce can of fire roasted tomatoes*
10 ounce can mild enchilada sauce (I made home made)
4.5 ounce can green chilies
1/2 cup vegetable broth
1 cup of corn kernels
1 cup of black beans (I used the whole can)
Kosher salt and pepper to taste
4 ounces of cream cheese
2 cups of dry orzo
cilantro leaves (optional)
*You may have noticed in the above photo that I had tomato sauce instead of diced tomatoes(I also didn't use fire roasted kind.) Oops. I found the diced tomatoes and carried on with the recipe. Since i had already opened the sauce, I made some of my Healthy Homemade Marina Sauce.
Add tomatoes, beans, corn, chilies, enchilada sauce, broth and black beans to the slow cooker. Season with salt and pepper. Cover and cook on low for 7-8 hours or on high for 3-4 hours. Uncover and add the cream cheese, mixing it in until well blended and melted.
Add the dry orzo and cook on high for another 15-30 minutes, covered.
Add more vegetable broth as needed.
Garnish with (optional) cilantro and serve. Leftovers were great too!
It's creamy, hearty with just a little bit of spiciness(probably more if you use the fire roasted tomatoes). I love that the orzo cooks right in the crock pot!
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