Well… here goes nothing. My first blog post!
Today I would like to share this super easy Mexican Orzo Skillet with you guys. It’s can be made vegetarian or vegan. This particular time I made it totally vegan! 🙂 Making things 100% Vegan is pretty hard for me as 1) I am not a vegan and 2) I’m from Wisconsin which means I eat more cheese that any human possibly needs.
This is a great meal to make on a busy work-night as you can make it all in one skillet. Which you know what that means! NO DISHES.. okay.. one dish.. I can handle that! 🙂
To make vegan – use vegan cheese or nutritional yeast. I thought this particular recipe was really good with nutritional yeast. Nom Nom Nom
After you cook it all up, serve with some fresh lime juice, cilantro, your favorite hot sauce and some nutritional yeast, vegan cheese, or your favorite cheese. This dish was so ooey and gooey without any cheese, but feel free to indulge. Don’t forget to garnish with some ripe avocado. Can you believe for a good portion of my adult life I did not like avocado..? Crazy, huh? I now love avocados. The compliment this dish so well!
- 1 cup dry orzo pasta
- 2 cups vegetable broth
- 2 15-ounce cans red enchilada sauce
- 1 cup frozen corn
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt (or to taste)
- optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, cottage cheese, salsa, cheese, nutritional yeast
- 1) Combine orzo, broth, enchilada sauce, corn, beans, and seasonings in a large nonstick (or well-greased) pot and stir to combine. Cover and cook over medium-low heat 15-20 minutes, until liquid is absorbed and orzo is tender.
- 2) Add any desired toppings and serve.