Ultimate Pierogy Nachos
Ingredients
Pierogies:
- 1 bag Classic Onion (Vegan)
- 4 ounces butter
- 3 ½ pounds black beans, drained and rinsed
- 12 ounces Monterey Jack cheese
- Sour cream (optional)
- Pickled or fresh jalapeno peppers (optional)
Guacamole*:
- 4 small ripe avocados
- 4 jalapeños, seeded and minced
- 2 Roma tomatoes, seeded and chopped
- ½ bunch green onions, thinly sliced
- 4 tablespoons cilantro, chopped
- 2 tablespoons + 2 teaspoons lime juice
- Salt, to taste
- Pepper, to taste
Pico de Gallo:
- 8 Roma tomatoes, seeded and diced
- 4 small red onions, diced
- ½ bunch cilantro, chopped
- 2 teaspoons lime juice
- 1 teaspoon salt
Directions
Nachos:
- Sauté pierogies in butter over medium heat, approximately 8 minutes on both sides; arrange pierogies on large oven-safe plate.
- Sprinkle with black beans and cheese.
- Preheat broiler; broil the pierogy nacho plate until cheese is melted and bubbly.
- Top with Pico de Gallo, guacamole, sour cream and pickled jalapeno peppers if desired.
Alternative Preparation:
- 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 18-20 minutes, turning halfway through bake time. Pierogies should be golden brown. Proceed as directed above.
Pico de Gallo:
- Mix all ingredients and set aside. Serve on top of pierogies.
Guacamole:
- Cut avocados in half and remove the seeds. Scoop out the inside with a spoon, place in a bowl.
- Mash avocados with a fork. The mashed avocados should be a little chunky.
- Mix in the remaining ingredients. Serve on top of pierogies.
- *Pre-made salsa and guacamole can be used to top pierogy nachos.
