Since yesterday was Cinco de Mayo, I couldn’t resist but to make a festive dinner. It only seemed right. Who doesn’t love an excuse to cook or eat Mexican food? We have tacos and quesadillas a lot so I was on the hunt for something slightly different. I came across a recipe for Tex-Mex Baked Pierogies… intriguing. We always have a big bag of frozen pierogies in the freezer so I already had the main ingredient. I went on to read the rest of the ingredients- enchilada sauce, corn, onions, cheese. All the things that make Mexican food so great. As you probably guessed already, I just had to make it. And Cinco de Mayo was just the most perfect time as ever to do so.
It’s a ridiculously easy recipe, great for a busy night. And it’s also very tasty. It’s the perfect recipe for when you are looking for something a little out of the ordinary but using all very ordinary ingredients. Many ingredients in which you probably already have. It could have only of been better with a margarita in hand (mental note for next time).
1 can of black beans (I didn’t use these because my husband doesn’t care for them and it was still delicious)
1 can of enchilada suace
1/2 cup of frozen corn
2 scallions (I forgot to buy these so I just chopped up some onion instead)
1 16 0z.-package of frozen pierogies (or about 16 pierogies)
1 cup of Mexican shredded cheese
1 tbs. chopped fresh cilantro (optional- I didn’t use this either)
1. Preheat the oven to 375 degrees.
2. Combine the beans, sauce, corn, and scallions/onions in a bowl.
3. Spread half of the mixture onto the bottom of a baking dish.
4. Add pierogies.
5. Top with the remaining enchilada sauce mixture.
6. Cover with foil and bake for 40 minutes.
7. Remove the foil and coat the top with Mexican cheese.
8. Put back in the oven uncovered for 5 minutes.
9. Top with cilantro before eating if desired.
P.S. I actually took my own pictures this time! 🙂