Confession: I am a total foodie.  I blame it all on my husband.  I used to be content with plain jane kinds of foods and as soon as I met Zach he set out to change that.  He has a soft spot for excellent food and has totally spoiled me over the years as I’ve grown to love many many different kinds of foods.  This is how bad our love of food is: we’re going to Orlando in a few weeks and instead of buying tickets to a park or doing some fun Orlando activity, we’ll be using the money to check out the local dining options!  Some may call us weird, but we just love good food!

Anyway, a love of food has turned into a love for cooking.  It’s my unwind time every night.  A glass of wine, some music, and let me cook and I’m happy.  We’ve been eating soup for dinner the past four nights because we’ve both been sick with a nasty cold so last night we were ready for something a little more adventurous.

Hence, Enchilada Ravioli.

Some of my concoctions do not turn out well, but let me tell you, this concoction turned out even better than I had hoped!  I feel compelled to share the recipe with you so that you can enjoy the same goodness that we enjoyed last night.

What you Need:

1. Ravioli (Cheese or Beef or both!)
2. Salsa (may I HIGHLY recommend Wholly Salsa, the Roasted Tomato version)
3. Seasoned Black Beans
4. Corn (we used a handful of frozen corn)
5. Lime and Cilantro to taste, also Mexican cheese to throw on top

Ready for this recipe?!

1. Boil ravioli, approximately 8 minutes
2. Combine beans, salsa and corn in a medium saucepan just until heated through
3. Drain ravioli, top with salsa mixture, sprinkle with lime, cilantro, and mexican cheese as desired.
4. Enjoy!

Now excuse me while I go eat some leftovers 🙂