Ingredients
Scale
- 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
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced onion and diced red pepper, sauté for 5-6 minutes or until soft.
- Stir in minced garlic and cook for an additional minute.
- Mix in smoked paprika, cumin powder, cayenne pepper, salt, and pepper until fragrant.
- Add black beans, dried orzo, enchilada sauce, sweetcorn, and vegetable stock. Stir well.
- Simmer on low heat for 10 minutes, stirring occasionally, until orzo is cooked through.
- Mix in half of the cheddar cheese until melted, then sprinkle the rest on top and cover to melt.
- Serve topped with sour cream, guacamole, crumbled tortilla chips, and diced cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider adding cooked chicken or ground beef.
You can substitute the cheddar cheese with your favorite cheese variety.
Adjust the spice level by varying the amount of cayenne pepper.
- Prep Time: N/A
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg