Black Bean Endive “Nachos”

Ingredients

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

Time
Prepare: 8M
Total: 8M

Found on realsimple.com

Description

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.

Directions

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

Nutrition

Nutritional Information Close 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

Serves: 4 to 6 (serving size: 6 to 8 endive leaves with toppings)
Prepare: 8 min
TotalTime: 8 min

realsimple.com

232 0 2017-08-01 07:13:40

Title:	Black Bean Endive “Nachos”
Descrition:	Get the recipe for Black Bean Endive “Nachos”.

Black Bean Endive “Nachos”

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