For an extra pop of flavor, top individual servings with a dollop of sour cream and a sprinkle of chopped pickled jalapeños.
1 (16-ounce) jar mild salsa
1 (10 3/4-ounce) can tomato puree
1/2 teaspoon ground cumin
1 (28-ounce) bag frozen cheese ravioli, unthawed
2 (19-ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
How to Make It
Combine first 3 ingredients. Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart 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 Monterey 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.
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I would give it 4 stars but the description of worthy of a special occasion, no; but good and easy. Solid
I may have put more cumin than it calls for, I used meat Ravioli instead of cheese. I used Medium, could not find Hot Salsa. I also used Extra Sharp Cheddar Cheese and did it like a Lasagna. I had two layers, with Monterry Jack on top of one layer then the Cheddar, not as much black beans either.
I would make again.
A friend told me she had made the recipe and it was not very good. I had already purchased the ingredients, so I made it anyway. It was a huge disappointment. I could not believe Southern Living published this recipe-one of the worst I have ever made.
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