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Recipe 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)


Pico de Gallo:

  • 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


Recipe Directions


  • 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!

Alternate 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 to 20 minutes, turning halfway through bake time. Pierogies should be golden brown. Proceed as directed above.

Pico de Gallo:

  • 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.