Scale

For the Dish:

1 cup orzo pasta

1 can black beans (drained and rinsed)

1 small onion (chopped)

2 cloves garlic (minced)

2 cups vegetable or chicken broth

1/2 cup tomato sauce

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon chili powder

Salt and pepper to taste

1 tablespoon olive oil

Optional:

1/2 cup shredded cheese

Fresh cilantro

Lime wedges

1. Heat olive oil in a large pan over medium heat.

2. Add onion and cook until soft.

3. Stir in garlic and cook for 1 minute.

4. Add orzo and toast lightly for 1–2 minutes.

5. Pour in broth and tomato sauce.

6. Add black beans, cumin, paprika, chili powder, salt, and pepper.

7. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until orzo is tender.

8. Stir in cheese if using until melted and creamy.

9. Garnish with cilantro and serve with lime wedges.

Use chicken broth for extra flavor.

Add ground beef or chicken for more protein.

Adjust spices to your taste.

Great for meal prep up to 3 days.

Keywords: taco orzo one pot, black beans orzo recipe, easy mexican pasta, one pan taco pasta, quick vegetarian dinner