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
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.