no cook black bean taco bowls

Lunch

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.

Ingredients

5 tablespoons sour cream
⅛ teaspoon lime zest
3 tablespoons lime juice, divided
1 tablespoon water
¼ cup extra-virgin olive oil
2 scallions, thinly sliced, plus more for garnish
⅛ teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed
4 cups chopped romaine lettuce
4 cups shredded green cabbage
2 cups corn kernels (from 2 large ears)
1 cup chopped drained roasted red peppers
½ cup shredded cheddar cheese
¼ cup finely chopped red onion
¼ cup chopped pickled jalapeños
4 ounces tortilla chips

Directions

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.