Go Back
Print Recipe

Mexican Ravioli Bake

Saucy cheesy Mexican ravioli loaded with beans, onions, peppers, scallions, cilantro that is so perfect for busy weeknight to give you whole lot of comfort in fraction of time and effort!
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 5

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!