Heat olive oil on medium, stir in the cumin, then add chopped onions and peppers until soft. Stir in beans cook 3-5, then add salsa and tomatoes, cook for additional 5 minutes. Pour about 1/2 cup of cooked vegetables mixture in a baking dish, layer the frozen ravioli over it. Top with the rest of sauce and then sprinkle the shredded cheese evenly over the top. Cover with aluminum foil and bake for 30 minutes at 350º.
This recipe was provided by Mary Flynn, PhD, RD, research dietician at The Miriam Hospital. This recipe was part of a recent research study that found that olive oil may produce greater weight loss in breast cancer survivors compared to a more traditional low-fat diet. Find out more about the study and listen to Flynn describe the results.