Posted in Appetizers, Easy, Salads, Side Dishes, Vegetables, Vegetarian

“Nacho Cups”


Youtube – https://youtu.be/FiBkQ5pgHI8

Serves 6

Estimated calories per serving: 80

Fat grams: 4

Ingredients:

2 endive, with 12 leaves separated

1 can black beans, drained and rinsed

1 clove garlic, minced

1 teaspoon chili powder

Salt & pepper to taste

2 T. olive oil

Tabasco sauce

About ½ cup salsa

Directions:

  1. Arrange endive leaves on a platter and set aside.
  2. To make black bean dip: combine black beans with garlic, chili powder, olive oil, salt & pepper and a few dashes of tabasco sauce in a food processor.  Chop in food processor for 1 – 2 minutes, stopping to scrape the sides until well combined.
  3. Spoon black bean dip into each endive cup and top with a spoonful of salsa.
  4. Refrigerate for 30 minutes to 1 hour before serving.

Note: You will have extra black bean dip that you can serve with vegetables or tortilla chips

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