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.
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
- 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
Instructions
- 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.
