12 Potato and cheddar cheese pierogies
\nNon-stick cooking spray
\n1\/2 C. Red onion, chopped
\n2 cloves Garlic, minced
\n2 C. Canned black beans, drained
\nBlack pepper to taste
\n1 T Ground cumin
\n1\/2 C. Fresh cilantro leaves, chopped<\/p>\n
Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain and set aside. In skillet coated with cooking spray, cook onion and garlic until tender. In saucepan, warm beans, onion, garlic pepper and cumin. Arrange pierogies on a plate and top with black bean mixture. Sprinkle with chopped cilantro.<\/p>\n
Yield: 4 servings
\nCalories: 311
\nFat: 4g
\nFiber: 8g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 Potato and cheddar cheese pierogies Non-stick cooking spray 1\/2 C. Red onion, chopped 2 cloves Garlic, minced 2 C. Canned black beans, drained Black pepper to taste 1 T Ground cumin 1\/2 C. Fresh cilantro leaves, chopped Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain and set aside. In skillet coated with cooking spray, cook onion and garlic until tender. In saucepan, warm beans, onion, garlic pepper and cumin. Arrange pierogies on a plate and top…<\/p>\n