Amy Poore Recipes 2019: Marinated Bean Tacos and Brussels Sprouts Salad with Creamy Avocado Caesar Dressing

13 Nov 2019 Amy Poore
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.     Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.     Amy Poore

Now that the endless summer is finally over (hope I didn’t jinx anything), it’s time for some great, hearty family fare. That doesn’t always mean you need meat, either. Both recipes this month are (pretty much) meatless, though you can certainly add protein of your choice to either. And best of all? You can whip both dishes up quickly.  

Have a wonderful November, and Bon appétit! 

Marinated Bean Tacos 

2 can pinto beans, drained 

1 cup of your favorite salsa 

1 teaspoon of Better than Bouillon chicken 

1 half white onion, chopped 

1 cup cilantro, chopped 

2-3 tablespoons lime juice 

2 avocados, cubed 

10 flour tortillas 

 

In a large skillet, add beans, salsa, and Better than Bouillon. Bring to a boil then reduce heat to low and simmer (stirring occasionally) for 10 minutes. 

While beans cook, stir together onion, cilantro, and lime juice in a bowl.  

Once beans are done, heat flour tortillas over an open flame on a gas stove, in the oven, or in the microwave.  

Assemble tacos by layering the beans and onion mix, then top with avocado. 

 

Brussels Sprouts Salad with Creamy Avocado Caesar Dressing 

 

2 avocados, diced 

1 clove garlic, minced 

1/2 cup plain yogurt 

1/3 cup grated Parmesan cheese, plus more for topping 

1 tablespoon champagne vinegar 

1 tablespoon lemon juice 

2 teaspoons Dijon mustard 

2 anchovies  

Salt/pepper to taste 

3 tablespoons olive oil 

1 bag Brussels sprouts, trimmed and shaved 

 

Combine 1/2 of one avocado, garlic, yogurt, cheese, vinegar, lemon juice, mustard, anchovies, and salt/pepper in a high-power blender.  

Blend on high until well combined.  

Turn speed down to low and drizzle in olive oil until smooth. 

In a large bowl, mix Brussels sprouts and remaining avocado, top with dressing and toss to coat. 

Sprinkle extra cheese and salt and pepper to taste. (I used black salt.) 

Eat alone or top with your favorite protein. 

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