INGREDIENTS
15 oz
can black beans (drained and rinsed)
14 1/2 oz
can diced tomatoes
1 cup
frozen corn kernels
12 oz
bottle enchilada sauce
1 cup
vegetable broth
1 tsp
chili powder
1 tsp
dried cilantro
1/2 tsp
cumin
4 oz
cream cheese
2 cups
dried orzo pasta