No Cook Black Bean Taco Bowls
These black bean taco bowls with lime crema are a refreshing no-cook meal that's perfect for busy days. They feature hearty black beans, veggies and zesty toppings layered over crispy cabbage and lettuce. The lime crema adds a tangy, creamy finish that brings all the flavors together. Enjoy these effortless bowls with the suggested toppings below, or customize them with your own favorites.
These black bean taco bowls with lime crema are a refreshing no-cook meal that's perfect for busy days. They feature hearty black beans, veggies and zesty toppings layered over crispy cabbage and lettuce. The lime crema adds a tangy, creamy finish that brings all the flavors together. Enjoy these effortless bowls with the suggested toppings below, or customize them with your own favorites.
Ingredients
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5 tablespoons sour cream
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⅛ teaspoon lime zest
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3 tablespoons lime juice, divided
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1 tablespoon water
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¼ cup extra-virgin olive oil
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2 scallions, thinly sliced, plus more for garnish
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⅛ teaspoon salt
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1 (15-ounce) can no-salt-added black beans, rinsed
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4 cups chopped romaine lettuce
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4 cups shredded green cabbage
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2 cups corn kernels (from 2 large ears)
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1 cup chopped drained roasted red peppers
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½ cup shredded Cheddar cheese
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¼ cup finely chopped red onion
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¼ cup chopped pickled jalapeños
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4 ounces tortilla chips
Method
- To make cream: Whisk 5 tablespoons sour cream, ⅛ teaspoon lime zest and 1 tablespoon lime juice together in a small bowl until smooth. Add 1 tablespoon water; whisk to combine.
- To make vinaigrette: Combine ¼ cup oil, the sliced scallions, ⅛ teaspoon salt and the remaining 2 tablespoons lime juice in a large bowl; whisk well. Transfer 2 tablespoons dressing to a medium bowl; add the rinsed beans and toss to coat. Set aside for 5 minutes.
- To the large bowl with the remaining dressing, add 4 cups lettuce and 4 cups cabbage toss well. Divide the lettuce mixture among 4 bowls. Top the bowls with the dressed beans, 2 cups corn, the chopped roasted red peppers, ½ cup cheese, ¼ cup red onion and ¼ cup jalapeños. Drizzle with lime crema and, if desired, garnish with more scallions. Serve with 4 ounces tortilla chips on the side.
