Black Bean Endive “Nachos”

They’re guilt-free, gluten-free and darn delicious. Instead of tortilla chips, crunchy endive spears (nature’s own version of scoops) get loaded with beans, queso fresco, and avocado. Then everything gets topped with a creamy-tangy-smoky-spicy sauce. One of the secret ingredients is canned adobo sauce, which is a real flavor bomb. The sauce can be made up to one day ahead of time and stored in the refrigerator. The colorful picture-perfect plate is delicious paired with a Mexican lager (we love Dos Equis and Modelo Especial). If you can’t find queso fresco, cotija cheese or feta are perfectly fine substitutes.

black-bean-endive-nachos
Photo by Romulo Yanes
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  • Makes 4 to 6 (serving size: 6 to 8 endive leaves with toppings)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 357.18 calories
    • Fat 18.27 g
    • Sat Fat 6.79 g
    • Cholesterol 29.56 mg
    • Sodium 714.10 mg
    • Protein 17.79 g
    • Carbohydrate 36.55 g
    • Sugar 3.12 g
    • Fiber 26.02 g
    • Iron 6.53 mg
    • Calcium 544.10 mg
They’re guilt-free, gluten-free and darn delicious. Instead of tortilla chips, crunchy endive spears (nature’s own version of scoops) get loaded with beans, queso fresco, and avocado. Then everything gets topped with a creamy-tangy-smoky-spicy sauce. One of the secret ingredients is canned adobo sauce, which is a real flavor bomb. The sauce can be made up to one day ahead of time and stored in the refrigerator. The colorful picture-perfect plate is delicious paired with a Mexican lager (we love Dos Equis and Modelo Especial). If you can’t find queso fresco, cotija cheese or feta are perfectly fine substitutes.

Ingredients

  1. Check 1 cup drained and rinsed canned black beans
  2. Check 1 teaspoon ground cumin
  3. Check 2 tablespoons plus 1 tsp. water, divided
  4. Check 5 heads Belgian endive, leaves separated
  5. Check 4 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 cup)
  6. Check 1 ripe medium avocado, chopped
  7. Check ¼ cup sour cream
  8. Check 1 teaspoon fresh lime juice
  9. Check 1 teaspoon canned adobo sauce
  10. Check ¼ teaspoon kosher salt
  11. Check ¼ cup fresh cilantro leaves

Directions

  1. Stir together beans, cumin, and 2 tablespoons of the water in a small saucepan. Heat over medium for 5 minutes.
  2. Arrange endive leaves on a serving platter. Top with beans, cheese, and avocado.
  3. Stir together sour cream, lime juice, adobo sauce, salt, and remaining 1 teaspoon water in a small bowl. Drizzle over nachos. Top with cilantro.