MEXICAN ORZO PASTA

Leftover Crawfish Etouffee, (See Recipe), optional
3-4 fresh ears of corn
½ red onion, diced
½ of each color bell pepper (red, yellow, orange, green)
1 (8-oz.) carton of sliced mushrooms
Olive oil
2 c. dried orzo pasta
1 can black beans, drained and rinsed
1. Shuck corn off cob.
2. In large skillet, sauté the corn, red onion and peppers in a little olive oil. Stir in mushrooms and cook another 2 minutes.
3. Meanwhile, boil orzo in salted water with 1 T. olive oil. Drain.
4. Add (16 oz. container) of crawfish etouffee, optional, to the corn.
5. Add the black beans.
6. Gradually, add orzo to the amount you like. Season to taste.
*****Serve with fajitas. You can also stuff tomatoes or peppers with this.