Garden to Table – Orzo & Black Beans

by Trish Watson

I imagine there’s not too many people out there who don’t like pasta.  It is such an easy way to whip up a filling and tasty meal.  Some of you may even be thinking of things to have during the  Lenten season as well.  The following recipe will tick all the boxes.  Just add a green vegetable and/or salad, and dinner is ready!

1 jar tomatillo sauce (usually found in the Latin food section)
2 avocados, divided
1/4 cup fresh lime juice
1/2 tsp. ground coriander
salt and pepper to taste.
1 &1/2 cup dry orzo ( found with rice and grains)
 2 14 oz.  cans black beans, drained and rinsed
Crumbled queso fresco cheese 

Mix together 1 avocado, lime juice and coriander in a food processor until smooth.  Season with salt and pepper to taste.
Cook the orzo in a pot of boiling, salted water according to package directions; drain and return to the pot.  Stir in beans,  tomatillo sauce and the pureed avocado mix.  Dice the remaining avocado and garnish servings with it and queso fresco.

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