Ingredients
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1 (24 oz) pkg frozen cheese ravioli
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1 (10 oz) can enchilada sauce
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1 cup shredded reduced-fat Cheddar cheese
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1/4 cup chopped green onions, to serve
Steps
1
In a large pot of boiling salted water, cook the ravioli according to package directions. Drain ravioli.
2
In a 12” skillet, heat enchilada sauce over medium for 5 minutes, until warm. Add cooked ravioli, beans and ½ cup water. Stir to coat with sauce. Top with cheese. Reduce heat to medium-low. Cover skillet and cook until cheese is melted and sauce is bubbling, 3 to 4 minutes. Garnish with the green onions.
Tips
Use your favorite cheese ravioli in place of beef for a hearty vegetarian meal. Want more vegetables? Add 1 cup chopped bell pepper or frozen corn—or both!—to the skillet along with the enchilada sauce.
