@sohlae great moderately tired friendly meal 😅

Ingredients

• 1 cup Orzo Pasta (dry)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (minced; pre‑peeled works fine)
• 2 tablespoons Tomato Paste (concentrated)
• 1 tablespoon Taco Seasoning Blend (store‑bought or homemade)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 bag Kale (about 4 cups, stems removed, roughly chopped)
• 1 cup Frozen Mixed Vegetables (pre‑chopped, any blend works)
• 2 cups Vegetable Broth (low‑sodium; can substitute water + bouillon)
• ½ teaspoon Salt (adjust to taste)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• ¼ cup Sour Cream (for finishing)
• ¼ cup Cottage Cheese (for topping)
• to taste Hot Sauce (optional, for heat)

Instructions

1. Toast Orzo and Sauté Garlic

   Heat olive oil in a large pot over medium heat. Add the dry orzo and minced garlic, stirring occasionally until the orzo turns a light golden‑brown and the garlic is fragrant.

   Time: PT5M

   Temperature: medium

2. Bloom the Spices

   Stir in the tomato paste and taco seasoning blend. Cook for about 1 minute, allowing the spices to bloom in the oil.

   Time: PT1M

   Temperature: medium

3. Add Beans, Greens, and Veggies

   Add the drained black beans, chopped kale (including stems if you like extra texture), and frozen mixed vegetables. Pour in the vegetable broth (or water with bouillon) and sprinkle with salt.

   Time: PT2M

   Temperature: medium

4. Simmer Until Orzo Is Tender

   Bring the mixture to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, for 10‑12 minutes or until the orzo is tender and most of the liquid is absorbed.

   Time: PT12M

   Temperature: medium

5. Finish With Butter and Dairy Toppings

   Stir in the butter until melted. Remove the pot from heat and fold in the sour cream and cottage cheese. Top each serving with a drizzle of hot sauce if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g