PAOW! Next-Level Plant-Based Ravioli Nachos


16 oz 10 oz PAOW!™ (Chicken Flavored) & Spinach Ravioli
1 can (15 ounces) black beans, rinsed
8 oz shredded Mexican-style taco cheese
4 oz black beans
2 jalapeño pepper, thinly sliced
3/4 cup chopped fresh cilantro leaves
1/2 cup corn starch
1 cup water
1 cup GF breadcrumbs
Guacamole (for serving)
Hot sauce (for serving)
Your favorite plant-based sour cream (for serving)
Pico de gallo (for serving)
Lime wedges (for serving)
Oil (for frying)


  1. Line a sheet pan with parchment paper.
  2. Put the corn starch in a bowl
  3. Get a separate bowl and add the water
  4. Place the breadcrumbs on a plate or in a shallow bowl.
  5. Dip each ravioli into the cornstarch, then water, and roll into the breadcrumbs.
  6. 5a. Repeat the process with all of the ravioli. Place the ravioli in a single layer on the sheet pan.
  7. Preheat oven to 350°F.
  8. Heat 3 inches of oil in a deep pot to 350 degrees
  9. Add 6-8 ravioli to the pan, and fry for 3-4 minutes or until browned all over.
  10. Repeat the process with the remaining ravioli.
  11. Put ravioli on a sheet tray and top it with the Mexican style cheese and black beans
  12. Bake an oven for 10 minutes or until cheese is melted
  13. Remove from oven And garnish with pico de gallo, sour cream, guacamole, hot sauce, and lime wedges.
  14. Serves 4!