Romulo Yanes
Hands-On Time
8 Mins
Total Time
8 Mins
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.

How to Make It

Step 1

Stir together beans, cumin, and 2 tablespoons of the water in a small saucepan. Heat over medium for 5 minutes.

Step 2

Arrange endive leaves on a serving platter. Top with beans, cheese, and avocado.

Step 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.

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