Ultimate Pierogy Nachos - Mrs. T's Pierogies

Ingredients

• 2 boxes Spicy Jalapeño & Sharp Cheddar or your favorite variety of Mrs. T’s® Pierogies
• 2 tablespoons butter
• 1 ½ cups canned black beans, drained and rinsed
• ¾ cup shredded Monterey Jack cheese
• Sour cream (optional)
• Pickled or fresh jalapeño peppers (optional)
• 2 Roma tomatoes, seeded and diced
• 1 small diced red onion
• 2 tablespoons chopped cilantro
• 1 ½ teaspoons lime juice
• ¼ teaspoon salt
• 1 small ripe avocado
• 1 seeded and minced jalapeño
• ½ Roma tomato, seeded and chopped
• 2 tablespoons thinly sliced green onion
• 1 tablespoon chopped cilantro
• 2 teaspoons lime juice
• Salt and pepper to taste
• Sauté pierogies in butter over medium heat, approximately 8 minutes on both sides; arrange hot pierogies on large oven-safe plate.
• Sprinkle with black beans and Monterey Jack cheese.
• Preheat broiler; broil oven-safe nacho plate until cheese is melted and bubbly.
• Top with Pico de Gallo, guacamole, sour cream, and pickled jalapeño peppers if desired. In a hurry? Use prepared salsa and guacamole to top your pierogy nachos!
• Preheat oven to 400°F. Coat a baking sheet with non-stick cooking spray.
• Spray pierogies with non-stick cooking spray and arrange pierogies on the baking sheet.
• Bake for 18 to 20 minutes, turning halfway through bake time. Pierogies should be golden brown. Proceed as directed above.
• Mix together all ingredients and set aside. Serve on top of pierogies.
• Cut avocado in half and remove the seed. Scoop out the inside with a spoon; place in a bowl.
• Mash the avocado with a fork. The mashed avocado should be a little chunky.
• Mix in the remaining ingredients. Serve on top of pierogies.