The perfect blend of flavors and textures that’ll keep you coming back for more.

Black Bean taco bowl

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

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

Step1:

Whisk 5 tablespoons sour cream, ⅛ teaspoon lime zest and 1 tablespoon lime juice together in a small bowl until smooth. Add 1 tablespoon of water; whisk to combine then set aside.

Step 2:

In a large bowl, combine ¼ cup oil, the sliced scallions, ⅛ teaspoon salt and the remaining 2 tablespoons lime juice; whisk well. 

Transfer 2 tablespoons dressing to a medium bowl; add the rinsed beans and toss to coat. Set aside for 5 minutes.

Step 3:

To the large bowl with the remaining dressing, add 4 cups lettuce and 4 cups cabbage, and toss well.

Then divide the lettuce mixture among 4 bowls.

Step 4:

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.

Nutrition Facts:

Calories 583

Fat 30g

Carbs 68g

Protein 17g