Enchilada Orzo

Ingredients

• Diced and Fire Roasted Tomatoes

  Trader Joe's

  ¾ cup or 180g

• Mild Enchilada Sauce

  Old El Paso

  10 oz or 284g

• Chopped Green Chiles, peeled

  Old El Paso

  4 ½ oz or 128g

• Certified Organic Vegetable Broth

  Swanson Broth

  ½ cup or 50g

• Whole Kernel Corn

  Butter Kernel

  ½ cup or 125g

• Black Beans

  Safeway

  8 oz or 227g

• Five Grain

  Tempeh

  8 oz or 227g

• Red Lentils

  Goya

  ½ cup or 90g

• Couscous, Pearl

  Pereg

  240g

• The Original Cheddar Style Almond

  Lisanatti Foods

  4 oz or 112g

• Natural Cilantro

  Hazelwood's

  3 oz or 90g

Directions

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, red lentils, couscous, tempeh, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with almond cheese.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
3. Uncover and stir until cheese is well combined. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.