This Big Time Vegan Mexican Burrito Bowl has the flavors mixed of a burrito and taco, in the form of a delicious bowl. It is vegan, dairy-free, oil-free, gluten-free and made with corn tortillas, black beans, rice, salsa and homemade vegan queso cheese sauce. 

Mexican food is my favorite. Or maybe barbecue. They may be tied. I can live off either flavor everyday. Probably my favorite food growing up, period, was cheese enchiladas. Creating vegan bowls is a great way to throw in your favorites and load up on some  yummy-licious food!

EASY AND QUICK BURRITO BOWL

Well, as I promised on Monday's post, that Easy Vegan Mexican Cheese Sauce was part 1 of the main recipe that I am now sharing with you today. And oh boy, am I glad I decided to dedicate a post fully to that vegan Mexican cheese because you guys have flipped over it already!

Reader Travis says: "Best cheese sauce I’ve ever made, hands down. Will be making several times in the future if for no other reason than to bathe in…"

Reader Sandy says: "Tried this recipe last night and added to our amazing nachos recipe (see the Plantpower Way, Rich Roll & Julie Piatt).
Ok- it was so good and so easy! Best Mexican cashew cheese we have tried yet. Great on our nachos & amazing as a stand alone dip! Thank you!"

Soooo, does that convince you yet to try it, if you haven't?!

As I mentioned in that post, this recipe is a reader request from my dear reader, Billie. She wrote me awhile back asking me to create a whole foods, plant-based, NO OIL enchilada type of bowl. She really misses cheese enchiladas and wanted a healthy, whole foods and really easy bowl version. Now, this isn't exactly enchiladas, so it's different. You can basically pick if you want to go the salsa taco route or the enchilada route. So calling it a Mexican Bowl just covered it best. Regardless what you call it, it's dang delicious and that's all that matters. I linked to my enchilada sauce below (since I already have one on the blog) if somebody wants to turn it into a full-on enchilada party. So, add the enchilada sauce too if you like (will be more than 8 ingredients fyi). The photos do not reflect any enchilada sauce, but I did eat one of the bowls with enchilada sauce and it was THE BOMB.

So, my dear readers, the cheese sauce (and enchilada sauce if you add that) will give you that cheesy enchilada sensation and the fresh lettuce and crispy corn tortillas, beans and rice will give you a taco sensation....you get it all. 🙂 We get a nice crunch from the tortilla chips, homemade baked and no oil! We get smoky salsa beans, sweet corn, fluffy rice and all topped off with lots of salsa and the amazing Mexican Cheese sauce!

The only part that takes any time, is cooking the rice. The rest of it is just a few minutes and well, you know that the cheese sauce only takes 10 minutes. You just fix everything else while the rice is cooking, easy peasy. This makes a lot too, so it's perfect to have for leftovers and lunches.

After you decorate your pretty Mexican Bowl, mash it all up together and it looks like this...

Major Yum, right?

I still plan on getting to actual cheese enchiladas though, as well. But for now, let's all DEVOUR this Big Time Vegan Mexican Bowl! As always, I love to hear from you all. Just take a brief moment to come back here and leave feedback and star rate the recipe (5 stars mean it rocks 🙂 as creating these recipes in the kitchen for you guys, that's all I love in return. Enjoy! Tag me on Instagram with my tag #thevegan8 if you take a pic or Facebook!

Brandi Doming

Yields 6

Big Time Vegan Mexican Bowl

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• For the rice
• 1 1/2 cups brown rice
• 2 3/4-3 cups water (use 2 3/4 for fluffy rice and 3 if you prefer yours more sticky)
• 1/2 teaspoon fine sea salt
• 8 corn tortillas, cut into 4ths (I use Food For Life Sprouted in the frozen section, only ingredients is corn, water,salt & lime) OR just use storebought or omit if not eating tortillas b/c of diet
• For the beans
• Two 15 oz cans black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/4 cup mild salsa (I wouldn't use a spicy one or it will make the bowl too spicy)
• 1/4-1/2 teaspoon salt (if your beans have added salt, use 1/4 teaspoon, if no salt, then use 1/2)
• 2 cups sweet corn (I love Trader Joes)
• Extra salsa for assembly or instead, use the Enchilada sauce for an Enchilada style bowl
• Optional: shredded lettuce (I like a fresh green in my mexican food, but it's not crucial for flavor)
• b]Easy Cheese Sauce[/b] (For the nut-free cheese version, go [here )
• 3/4 cup raw cashews (108 g, soaked overnight in water if you don't have a high-powered blender)
• 3/4 cup salsa (I used Trader Joes medium heat, this makes it spicy, if you don't want it too spicy, use a mild salsa)
• 3/4 cup water
• 6 tablespoons nutritional yeast (36 g, I use this yeast , which is milder/better flavor & non-fortified, no nasty vitamin taste)
• 2-3 teaspoons ground cumin (If you are unsure, start out with 2, blend and taste. I used the FULL 3 teaspoons and absolutely loved the smoky taste, but start with less if you like)
• 1/2 teaspoon + 1/16 teaspoon fine sea salt (weird amount, but what I found to be just right)
• Optional Enchilada Sauce if you want to turn this into an enchilada-style bowl

Instructions

1. First, make your cheese sauce by following the directions here .
2. Next, prepare your rice. Add the water, rice and salt to a small pot and stir and bring to a boil. Once boiling, cover and turn to simmer for 25 minutes or until all the water has evaporated from the bottom. Return the lid and let sit for 5 minutes and then fluff with a fork.
3. While the rice is cooking, make your tortilla chips, if making them. Preheat your oven to 400 degrees and line 2 sheet pans with parchment paper. Cut your tortillas into 4ths. Spread them out evenly and bake for 8-10 mins or until the edges are turning very golden brown, to ensure they get extra crispy. Watch closely towards the end so they don't burn. Let cool while you finish the next steps.
4. Meanwhile, prepare your beans. Add your beans, cumin, salsa and salt to a small pot or bowl and heat either in the microwave or over the stove.
5. Heat your corn up either over the stove or in the microwave.
6. Assemble your bowls any way you like. I placed some rice on the bottom, then layered with beans, corn, salsa (or enchilada sauce if using) and then decorated the edges with the chips and sprinkled some shredded lettuce on top. Drizzle some extra salsa on and LOTS of cheese sauce. Break it all up and devour! This makes a lot, so you will have plenty for leftovers and lunches. Be sure to leave feedback below and rate the recipe and let me know what you all think!

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The Vegan 8