This One-Pot Taco Orzo with Black Beans is a cozy, flavor-packed weeknight dinner that comes together in under 30 minutes. Tender orzo simmers with black beans, sweet corn, and veggies in a taco-spiced broth for a creamy, skillet-style meal that tastes like a mashup of tacos and risotto without the fuss or extra dishes.
Ingredients
- 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
- Warm the olive oil in a large skillet or deep pan over medium heat. Add the onion and bell pepper and cook for 3–4 minutes, until they begin to soften.
- Stir in the garlic and taco seasoning. Cook for about 1 minute, stirring, until fragrant and the spices are lightly toasted.
- Add the orzo, black beans, corn, diced tomatoes, and vegetable broth. Stir well so the orzo is evenly distributed and submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove the skillet from the heat. Season with salt and black pepper to taste. Let the dish sit, covered, for 2–3 minutes to thicken slightly.
- Fluff the orzo with a fork, sprinkle generously with chopped cilantro, and serve warm with lime wedges for squeezing over the top.
Variation
- Cheesy Taco Orzo: Stir in 1–1½ cups shredded cheddar, Monterey Jack, or a Mexican blend at the end of cooking. Cover for a minute to melt, then fluff and serve.
- Spicy Chipotle Version: Add 1–2 minced chipotle peppers in adobo (plus a spoonful of the sauce) with the tomatoes for a smoky, spicy kick.
- Vegan Protein Boost: Swap half the black beans for cooked lentils or crumbled tofu, and top with diced avocado and a drizzle of dairy-free yogurt or cashew crema.
Cooking Notes
- Use a large, wide skillet so the orzo cooks evenly and doesn’t clump; a tight-fitting lid helps keep the steam in.
- Stir every few minutes while simmering to prevent the orzo from sticking to the bottom and to ensure even cooking.
- Broth reduces quickly; if you like a looser, more saucy consistency, add an extra 1/4–1/2 cup broth near the end of cooking.
Serving Suggestions
- Serve topped with your favorite taco garnishes: diced avocado, shredded lettuce, sliced jalapeños, sour cream or Greek yogurt, and extra cilantro.
- Pair with warm tortillas or tortilla chips on the side for scooping, plus a simple green salad with lime vinaigrette.
- Make it a burrito-style bowl by serving over a bed of chopped romaine and topping with salsa, pico de gallo, or guacamole.
Tips
- Rinse the black beans well to remove excess sodium and any canning liquid flavor.
- Use low-sodium vegetable broth so you can control the salt level and adjust to taste at the end.
- Prep all veggies and open cans before you start cooking this recipe moves quickly once the orzo hits the pan.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 12 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use rice instead of orzo?
Yes, but you’ll need more liquid and time. Use uncooked white rice, add about 1 extra cup broth, and simmer 18–20 minutes, adding more liquid if needed. - How do I make this vegan?
The base recipe is already vegan as long as your taco seasoning and broth are vegan. Just avoid dairy toppings or use plant-based alternatives. - Can I make this ahead of time?
Yes. Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen. - Can I freeze leftovers?
You can, but the orzo may soften slightly upon thawing. Cool completely, freeze up to 2 months, and reheat with a bit of extra liquid, stirring well.
Conclusion
This One-Pot Taco Orzo with Black Beans delivers big Tex-Mex flavor, minimal cleanup, and cozy, satisfying comfort in under 30 minutes. It’s hearty, budget-friendly, and endlessly customizable with your favorite toppings and add-ins perfect for busy weeknights, meal prep, or whenever you’re craving a fun twist on classic taco night.
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One-Pot Taco Orzo with Black Beans
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (easily vegan)
Description
This One-Pot Taco Orzo with Black Beans is a cozy, flavor-packed weeknight dinner that comes together in under 30 minutes. Tender orzo simmers with black beans, sweet corn, and veggies in a taco-spiced broth for a creamy, skillet-style meal that tastes like a mashup of tacos and risotto without the fuss or extra dishes.
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
- Warm the olive oil in a large skillet or deep pan over medium heat. Add the onion and bell pepper and cook for 3–4 minutes, until they begin to soften.
- Stir in the garlic and taco seasoning. Cook for about 1 minute, stirring, until fragrant and the spices are lightly toasted.
- Add the orzo, black beans, corn, diced tomatoes, and vegetable broth. Stir well so the orzo is evenly distributed and submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove the skillet from the heat. Season with salt and black pepper to taste. Let the dish sit, covered, for 2–3 minutes to thicken slightly.
- Fluff the orzo with a fork, sprinkle generously with chopped cilantro, and serve warm with lime wedges for squeezing over the top.
Notes
- If the mixture looks too dry before the orzo is tender, splash in a bit more broth or water, a few tablespoons at a time.
- For a creamier texture, stir in a small handful of shredded cheese or a spoonful of sour cream or Greek yogurt off the heat.
- Taste your taco seasoning before adding salt some blends are already quite salty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: Tex-Mex / Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 5 g (approx.)
- Sodium: 520 mg (approx., varies with broth and seasoning)
- Fat: 8 g (approx.)
- Saturated Fat: 1.5 g (approx.)
- Unsaturated Fat: 6.5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 52 g (approx.)
- Fiber: 9 g (approx.)
- Protein: 12 g (approx.)
- Cholesterol: 0 mg
Keywords: one pot taco orzo, taco orzo with black beans, skillet dinner, easy vegetarian dinner, weeknight meal, tex-mex orzo