Pierogy Burrito Bowls
Ingredients
- Burrito Bowls:
- 1 tablespoon avocado oil
- 1 bag 2 pounds 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
Instructions
- 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.