Andrew was out of town the other night, so I made this for the kids and me. We used cheese ravioli which made the meal vegetarian but you could most definitely substitute with a beef or chicken filled ravioli too! The bottom line is…this supper is so simple! I made this because I knew my kiddos would love eating up the cheesy ravioli and it would be quick to make and even simpler to clean up after dinner (all things I look for when I’m cooking for just us three). Such a fast little weeknight meal.
This recipe serves four adults.
2 (9 oz) packages of cheese ravioli
10 to 12 green onions, chopped
1 (10 oz) can Rotel tomatoes
1 (15 oz) can of black beans, drained and rinsed
1 (8 oz) can tomato sauce
1 cup frozen corn
1 tablespoon chili powder (or a 1 oz packet of taco seasoning)
1 cup Cheddar cheese, shredded
Preheat oven to 425 degrees.
Grease (I used Pam) a pie plate or an 8×8 baking dish. Set aside.
Bring a large pot of water to a boil over medium-high heat. Drop your ravioli and cook until al dente (about 4 minutes). Drain water and reserve ravioli.
Meanwhile, in a mixing bowl, combine the green onions (reserve a few for garnish), Rotel, beans, tomato sauce, corn and chili powder.
Pour your cooked ravioli across the bottom of your prepared baking dish, pour the black bean mixture down over the top. Sprinkle the cheese down over everything and bake 15 to 20 minutes or until the casserole is nice and bubbly and the cheese has melted.
Remove from oven and serve.
So simple, right? Big flavor without a big fuss.