Burrito Bowls:
1 tbsp avocado oil
1 bag (2 lbs) Mrs. T’s 4 Cheese Medley Pierogies
1 cup cherry tomatoes, halved
1 cup fresh or frozen corn, lightly roasted
1 ripe avocado, pitted and thinly sliced
1 cup pickled red onions
3/4 cup Cotija cheese
fresh chopped cilantro, for garnish
Avocado Mayo Crema:
1/2 cup mayo
1 ripe avocado, pitted and roughly chopped
1/2 lime, juice only
To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
Drizzle avocado mayo crema over bowls, as desired.
Find more recipes fit for family fun by visiting MrsTsPierogies.com.