Quick + Easy Southwest Ravioli Skillet Pasta
It's simple, and loaded with flavors. It's a little spicy, and packed with plenty of healthy black beans, corn and red peppers
Servings: 6 Servings
- 2 tablespoons olive oil
- 1/2 onion diced
- 2 cloves garlic minced or grated
- 1 jalapeno pepper seeded and diced
- 2 red bell peppers diced
- 2 cups fresh corn
- 1 chipotle chile minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups black beans
- 1 lime juiced
- 1/4 cup fresh cilantro chopped + more for garnish
- 1 pound cheese ravioli 20 ounces
- 1-2 cups sharp cheddar cheese cubed
- 1 avocado diced
- 1 cup grape tomatoes quartered
Bring a large pot of water to a boil and boil the ravioli according to package directions.
Preheat the broiler.
While the water boils and the ravioli cooks, cook the veggies. In a large skillet heat olive oil over medium heat. Add the onion and garlic and saute until soft and caramelized about 5 minutes. Add the jalapeno pepper, red pepper and corn. Saute for 5 minutes and then add the chipotle chili, cumin, chili powder, oregano, cayenne, salt and pepper. Stir in the black beans and saute another 3-5 minute or until the veggies are soft.
When the ravioli is ready, drain and add to the skillet. Turn off the heat and toss well. Add the chopped cilantro and lime juice and toss again. Make sure everything is in an even layer and then spread the cheese all over the dish.
Place the whole skillet in the broiler or transfer to an oven safe dish. Broil for 30 seconds to 1 minute. Don't walk away, it goes so fast!
Remove and top with the diced tomatoes, avocado and more fresh cilantro if desired. Serve!
Serving: 6g | Calories: 557kcal | Carbohydrates: 61g | Protein: 23g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 759mg | Potassium: 683mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2345IU | Vitamin C: 68.1mg | Calcium: 204mg | Iron: 10.9mg