Mar 10, 2012

Tex-Mex Ravioli

This is a great spin on an old standard... ravioli.

1 (16 oz) jar mild salsa
1 (10 3/4 oz) can tomato puree
1/2 tsp cumin
1 (28 oz) bag frozen cheese ravioli, unthawed
2 (19 oz) cans black beans, rinsed and drained
1/2 Cup chopped fresh cilantro
1 bunch green onions, thinly sliced
2 Cups (8 oz) shredded sharp Cheddar cheese
1 Cup (4 oz) shredded Monterrey Jack cheese

Combine first 3 ingredients. Pour 1/2 Cup sauce mixture in lightly greased 2 qt oval or 11 x 7 inch baking dish. Top evenly with frozen cheese ravioli. Layer with black  beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterrey Jack cheeses. Bake, covered with aluminum foil, at 350* for 45 minutes or until bubbly. Remove foil, and bake 5 more minutes. Let stand 5 minutes.
Makes 6 servings.

No comments:

Post a Comment