4 to 6 (serving size: 6 to 8 endive leaves with toppings)
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.