There’s something irresistibly comforting about a one-pot meal that brings together vibrant Mexican-inspired flavors with tender pasta. This One-Pot Taco Orzo with Black Beans delivers a delicious blend of seasoned spices, hearty black beans, and delicate orzo pasta all simmered together in a rich tomato broth, making it perfect for busy weeknights or casual dinners.
With minimal cleanup and simple ingredients, this dish transforms familiar taco seasonings into a warm, satisfying meal that’s both filling and flavorful. Whether you’re feeding a crowd or just craving a quick, hearty dinner, this recipe is sure to become a new favorite in your kitchen.
- All-in-one pot cooking saves time and reduces cleanup.
- Combines bold taco flavors with the delicate texture of orzo pasta.
- Versatile and easy to customize with proteins or spice levels.
Ingredients
- Olive oil: Rich, fruity oil used for sautéing onions and garlic to create a fragrant base.
- Small onion: Finely chopped to add sweetness and depth when softened in oil.
- Garlic cloves: Minced to provide aromatic, savory notes that enhance overall flavor.
- Chili powder: Ground spice blend introducing warm, smoky heat typical of taco seasoning.
- Ground cumin: Earthy and aromatic spice that adds complexity and warmth.
- Smoked paprika: Optional ingredient offering a mild smoky undertone to elevate the dish.
- Orzo pasta: Small, rice-shaped pasta that cooks quickly and absorbs flavorful broth beautifully.
- Black beans: Drained and rinsed canned beans for a hearty, protein-packed element.
- Diced tomatoes with juices: Adds acidity and moisture, balancing spices with fresh tomato notes.
- Vegetable or chicken broth: Liquid base that cooks the orzo and builds flavor; adjust quantity as needed.
- Salt & freshly ground black pepper: Essential seasonings to enhance and balance all flavors.
- Optional garnishes: Shredded cheese, sour cream, sliced green onions, and cilantro for finishing touches and contrast.
Instructions
- Heat Olive Oil and Sauté Onion
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Warm the olive oil in a large skillet or pot over medium heat to create a flavorful cooking base. Add the finely chopped onion and cook until it becomes soft and translucent, about 3–4 minutes, allowing its natural sweetness to develop and form the foundation of your dish.
- Add Garlic and Spices
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Stir in the minced garlic along with chili powder, ground cumin, and smoked paprika if using. Cook for about 1 minute until the spices are fragrant, which helps release their essential oils and infuses the dish with bold taco-inspired flavors.
- Incorporate Orzo, Beans, and Tomatoes
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Add the orzo pasta to the pot, then pour in the drained black beans and diced tomatoes including their juices. Stir to combine all ingredients evenly, ensuring the pasta is surrounded by flavorful components for a consistent taste.
- Pour Broth and Bring to a Simmer
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Pour in the vegetable or chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot to let it simmer gently. This process allows the orzo to cook through and absorb the seasoned liquid, about 10–12 minutes.
- Check Texture and Season
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After simmering, test the orzo for tenderness. If needed, add a splash more broth or water to finish cooking to your preferred texture. Season with salt and freshly ground black pepper to taste, enhancing and balancing the flavors perfectly.
- Garnish and Serve Warm
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Top the finished dish with your favorite garnishes such as shredded cheese, a dollop of sour cream, sliced green onions, or fresh cilantro. These toppings provide freshness, creaminess, and a burst of color to complement the savory meal.
- If you prefer extra heat, add chopped jalapeño or a pinch of cayenne when cooking the aromatics for a spicy kick.
- For added protein, mix in cooked chicken or ground turkey during the simmering stage to make it more filling.
- This dish pairs well with crunchy tortilla chips or a light green salad to contrast its warm, soft textures.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess and prevent the orzo from drying out.
Serving Suggestions
Serve this hearty one-pot meal on its own or alongside crispy tortilla chips. A fresh avocado salad or a simple mixed greens salad also complements the rich, savory flavors wonderfully for a balanced dinner.
- Use a heavy-bottomed pot to avoid sticking while simmering the orzo and beans.
- Adjust spice levels early to control the final heat of the dish according to your taste.
- Rinsing canned beans removes excess sodium and ensures a cleaner taste.
FAQs
- Can I use other types of pasta instead of orzo?
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Yes, small pasta shapes like couscous or small shells work well, but cooking times may vary slightly. Adjust broth quantity accordingly.
- Is it possible to make this dish vegan?
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Absolutely! Use vegetable broth and skip cheese or sour cream toppings, or choose vegan alternatives for dairy.
- Can I prepare this recipe ahead of time?
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You can prepare the components in advance but combine just before serving to preserve the texture of the orzo and prevent it from absorbing too much liquid.
- How can I make the dish spicier?
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Add diced jalapeños during sautéing or sprinkle cayenne pepper with the other spices for a bold heat level.
- What can I serve this with for a complete meal?
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Complement with a side salad, guacamole, or tortilla chips to round out flavors and textures.
One-Pot Taco Orzo
Equipment
- 1 large skillet or pot
- 1 stove for heating and simmering
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika optional
- 1 cup orzo pasta
- 1 can 14 ounces black beans, drained and rinsed
- 1 can 14 ounces diced tomatoes with juices
- 2 to 2½ cups vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- Optional garnish: shredded cheese sour cream, sliced green onions, cilantro
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chopped onion and cook until softened, about 3 to 4 minutes.
- Stir in garlic, chili powder, cumin, and smoked paprika if using; cook until fragrant.
- Add orzo, black beans, and diced tomatoes with juices; stir to combine.
- Pour in broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 to 12 minutes or until orzo is tender and most liquid is absorbed.
- Season with salt and black pepper to taste.
- Serve warm topped with optional garnishes like cheese, sour cream, green onions, or cilantro.
Notes
- Add extra broth if orzo is not fully cooked.
- Add jalapeño or cayenne for more heat.
- Stir in cooked chicken or turkey for extra protein.
- Serve with tortilla chips or side salad.
