Mexican Ravioli Bake
Saucy cheesy Mexican ravioli bake loaded with beans, onions, peppers, scallions, cilantro, jalapeños that is so perfect for busy weeknights to give you whole lot of comfort in fraction of time and effort!
Do you find it hard to decide on weeknight dinners that is quick, easy and delicious all at the same time? If so, you are looking at the right thing! This dish is super simple to make. You literally put few things together and bake it to perfection. This dish is a good mix of Mexican and Italian goodies. Spinach cheese ravioli loaded with beans, onions, peppers, scallions, cilantro, jalapeños, enchilada sauce and cheese makes amazing saucy cheesy dish!
This dish is also great for gathering. You can prepare a big tray of this ahead of time and bake it right before your big dinner with friends and family. Serve it with freshly sliced avocados or guacamole, sour cream, salsa and fresh or pickled jalapeños to give it that extra kick! I guarantee your friends and family will love it as much as we do!
So bottomline is, if you are into fast and healthy-ish comfort meals, if you are into saucy cheesy ooey gooey deliciousness and if you love fusion food, This dish is for you! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this comfort food!
Happy and Healthy Eating!
Mexican Ravioli Bake
Ingredients
- 18 oz Refrigerated Cheese Spinach Ravioli any type of ravioli works!
- 12 oz Mexican Cheese Blend more or less based on your preference
Enchilada Sauce
- 4.5 oz Canned Green Chilis
- 1 tsp Minced Garlic
- 1 tbsp Oil
- 30 oz Enchilada Sauce 30-40 oz
- ¼ cup Chopped Onions
- 1 tsp Taco Seasoning
Beans Veggie Mix
- 12 oz Canned Black Beans
- ½ cup Chopped Yellow/Orange Peppers
- ½ cup Chopped Green Peppers
- ½ cup Chopped Onions
- 1 tsp Taco Seasoning
- 1 tbsp Chopped Serrano Peppers
- ¼ cup Chopped Scallions more for garnishing
- ¼ cup Chopped Cilantro more for garnishing
Instructions
Season enchilada sauce
- Heat up 1 tbsp of oil in a pan.
- Once hot, saute chopped onions and minced garlic.
- Saute until the onions are almost translucent and raw smell of garlic goes away.
- Add canned green chilis and 1 tsp of taco seasoning. Mix well and cook for a minute or two.
- Add enchilada sauce, mix well and simmer for 3-4 minutes.
Make Beans and Veggie Mix
- Drain black beans and give it a good rinse.
- Mix drained black beans, chopped onions, peppers, cilantro, scallions, serrano and taco seasoning a bowl. Keep it aside.
Assembly
- Preheat oven on 375°F.
- Grease a baking pan. Spread light layer of prepared enchilada sauce at the bottom of the baking pan.
- Place a single layer of uncooked ravioli on top of the sauce layer.
- Layer bean mix on top of the ravioli layer and spread decent amount of Mexican cheese blend.
- Repeat the layering of sauce, ravioli, beans mix and cheese one more time.
- Layer everything with rest of the enchilada sauce and then last layer of Mexican cheese blend. Add some sliced jalapenos/serranos for extra heat if you like.
- Cover the pan with aluminum foil and bake it on 375°F for 25 minutes. Turn the oven off after 25 minutes and let it sit in the hot oven for extra 5 minutes.
- Bring the pan out of the oven, let it sit for 5-7 extra minutes at room temperature.
- Serve it hot with side of pico de gallo, sour cream, avocados, Mexican salad, or cilantro lime rice!