No-Cook Black Bean Taco Bowls
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Instant freshness in a bowl—these No-Cook Black Bean Taco Bowls are a go-to when you're short on time but craving bright, satisfying flavors. Packed with black beans, crisp cabbage, corn, and tangy toppings, they’re ready in just 15 minutes—no stove required.
Ingredients (serves 4):
Image source: EatingWell
Ingredients (serves 4):
- 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 extra for garnish)
- ⅛ teaspoon salt
- 1 (15‑oz) 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 oz tortilla chips
- Make the lime crema: Whisk together sour cream, lime zest, 1 tablespoon lime juice, and water until smooth.
- Whisk together olive oil, sliced scallions, salt, and remaining lime juice to form a dressing.
- Toss black beans with 2 tablespoons of the dressing and set aside for 5 minutes to meld flavors.
- Layer romaine and cabbage in individual bowls. Top with the marinated beans, corn, roasted red peppers, red onion, pickled jalapeños, and Cheddar cheese.
- Drizzle with remaining dressing and dollop lime crema on top. Crush tortilla chips over the bowl just before serving for extra crunch.
