1. For Peach Pico de Gallo, in medium bowl combine tomatoes, peaches, onion, the 1/4 cup cilantro, chile peppers, lime juice, sugar, salt and garlic. Let stand at room temperature for 1 hour.
2. Meanwhile, spray grill rack with nonstick cooking spray. Preheat grill to medium-high heat.
3. Grill Spicy Black Bean Veggie Burgers directly over medium-high heat about 6 minutes or until burgers reach internal temperature of 165ºF and grill marks form on both sides, turning once. Top burgers with avocado slices and the 1/4 cup cilantro. Sprinkle with cheese. Grill about 2 minutes more or until cheese melts.
4. Serve burgers on buns. Top each burger with about 1/4 cup Peach Pico de Gallo. Place lime wedges alongside of sandwiches on serving plates.