Eastern Europe meets the southwest United States in this tasty dish. Top frozen or homemade potato and cheddar perogies with spiced black beans, salsa and sour cream.

Yield: Serves 4.



  • 1 tbsp canola oil
  • 1/2 cup diced red onion
  • 2 cloves garlic, finely chopped
  • 1 tbsp ground cumin
  • 1/4 tsp freshly ground pepper
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 15 potato and cheddar cheese perogies, cooked and drained
  • 1/2 cup medium salsa
  • 1/2 cup shredded cheddar cheese


  1. Heat oil in a large frypan over medium heat.
  2. Add onion and sauté until tender, about 5 minutes.
  3. Stir in garlic, cumin and pepper; cook and stir for 1 minute.
  4. Add beans and cook until heated through. Stir in cilantro.
  5. Add hot cooked perogies to bean mixture and toss gently.
  6. Top with salsa and cheese.
  7. Cover frypan; remove from heat. Let stand until cheese is melted.
Nutritional analysis per serving:

​ 391 Calories, 17 g fat, 15.8 g protein, 44.3 g carbohydrate, 8.6 g fibre, 590 mg sodium