Ravioli with Black Bean Salsa

4 servings

Ingredients:
1 (9-ounce) package cheese ravioli
1 (16-ounce) jar mild salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

COOK pasta according to package directions.
HEAT salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.

Vegetarian Couscous Casserole

Ingredients:
1 (15-ounce) can Black Beans, drained and rinsed
1 1/2 cups water
salt
1 cup couscous, uncooked
1 (8 3/4-ounce) can corn, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 (7-ounce) jar roasted peppers in water, drained and rinsed and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeno pepper, minced
1 cup part-skim Ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
6 cups fresh spinach leaves

BRING water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed.
ADD Black Beans, corn, chestnuts, roasted peppers, onions, and jalapeno peppers. Stir gently.
Combine cheese, vinegar, oil, and cumin. Stir into couscous mixture.
SPOON into an 11x7x2 inch baking dish coated with nonstick cooking spray.
BAKE uncovered, at 350°F for 25 minutes.

TIP: To serve, spoon couscous mixture onto individual servings of spinach.