Description
One-Pot Taco Orzo with Black Beans is a flavorful and easy-to-make dish that combines orzo pasta with black beans, corn, and spices, all cooked in one pot for a quick meal.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 2 cups vegetable broth
- 1 cup diced tomatoes (fresh or canned)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- In a large deep skillet or pot, heat olive oil over medium heat. Add the chopped onion and diced bell pepper, cooking for 3–4 minutes until they start to soften.
- Stir in the minced garlic and taco seasoning. Let it cook for 1 minute, stirring frequently, to release the flavors.
- Add in the orzo, black beans, corn, diced tomatoes, and vegetable broth. Stir well to combine everything evenly.
- Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Remove from heat and adjust seasoning with salt and pepper as needed. Let it sit for a few minutes to thicken up.
- Fluff with a fork, sprinkle with fresh cilantro, and serve with lime wedges for a zesty finish.
Notes
- This dish can be customized with additional vegetables or proteins as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: One-Pot Taco Orzo, Black Beans, Easy Dinner, Vegetarian Recipe