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5 Minute Black Bean Taco Bowls

These nutritious, colorful taco bowls are infinitely flexible and rely almost solely on pantry and freezer ingredients. They're a big hit with our whole family and have joined frittatas and simple pasta dishes in our heavy rotation on extra-busy weeknights. These ingredients would also make a great school- or take-to-work lunch layered in a thermos or jar. Just squeeze some lime on the avocado, if using, to prevent browning.


  • 1 16-ounce package frozen corn, cooked in the microwave according to package directions and drained
  • 2 15.5-ounce cans black beans, rinsed and drained*
  • 1 jar sliced Spanish-style olives with pimentos, drained
  • Shredded Romaine lettuce
  • Sliced scallions
  • 1 or 2 ripe avocados, sliced, if available
  • Jar of your favorite salsa
  • Sour cream, optional
  • Shredded sharp cheddar or other cheese, optional
  • Cholula or other hot sauce, optional
  • Lime wedges, optional


  • We like to put all the ingredients in separate bowls in the middle of the table, stick a spoon or fork in each, and let everyone assemble their own taco bowl. You could make the bowls before serving if it's easier to manage -- just arrange a bit of everything in its own little pile in each bowl.
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    Recipe Notes

  • * When I include canned black beans in salads, I like to use Goya because they're nice and firm compared to some other brands. (Just FYI. This isn't a sponsored post.)
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