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Enchilada Ravioli Skillet

This 5-ingredient, family-fave skillet dinner delivers all the classic beef enchilada flavors with the twist of ravioli. Top with black olives, sour cream, jalapeños, and anything else that’s enchilada-friendly.

Serves 4
Ready in 21 mins
Prep time 1 mins
Cooking time 20 mins
521 calories per serving


> 1 (24 oz) pkg frozen beef ravioli
> 1 (10 oz) can enchilada sauce
> 1 (15.5 oz) can low-sodium black beans, drained and rinsed
> 1 cup shredded reduced-fat Cheddar cheese
> 1/4 cup chopped green onions, to serve


In a large pot of boiling salted water, cook the ravioli according to package directions. Drain ravioli.
In a 12-inch skillet, heat the enchilada sauce on medium 5 min., until warm. Add cooked ravioli, beans, and ½ cup water. Stir to coat with sauce. Top with the cheese. Reduce heat to medium-low. Cover skillet and cook 3–4 min. more, until cheese is melted and sauce is bubbling. Garnish with the green onions.


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.

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