Big Time Vegan Mexican Burrito Bowl

Big Time Vegan Mexican Burrito Bowl

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!


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 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!

Although at first glance, it looks like more than 8 ingredients, that is only because the salsa, salt/pepper and water are repeated in each step, but the recipe is super simple and comes together fast!

Yields 6

Big Time Vegan Mexican Bowl

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.

15 minPrep Time

30 minCook Time

45 minTotal Time

Recipe Image
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5 based on 3 review(s)


    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)
  • Easy Cheese Sauce (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


  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!


  1. Woooo yum! Mexican food is always welcome in my belly ;) Salsa, veggie cheese, beans <3 ALL!
      I know right, always a good time for Mexican food!
    • This bowl was SOOOO good! I am making it again tomorrow. Perfect mixture of flavors! Thank you for all of your hard work day in and day out on these AMAZING recipes!
  2. You sure are the queen of plant-based Mexican :) I grew up eating potatoes, veg and pies and my Mum is allergic to chili... so Mexican is quite a new thing for me. I am really enjoying these new culinary adventures though and can finally see why people love it so much. Every time I see your delightful photos of something Mexican, it inspires me. Thank you for sharing.
      You are just the sweetest Trinity, thank you so much for your kind words!
  3. Brandi! You did it again! Your last cheese sauce recipe with both versions one with cashew and one with tahini as I mentioned I need both in my life. Yes, right I'm addicted to cashews and Tahini so both versions are totally amazing to me! Now for this recipe, you know how much I love mexican food and you put this fingerlicking delicious bowl together with all the stuff I love black beans, corn, rice and tortillas, I'm sold! With your two versions you can't never get boring. Ok, I take 2 big bowls please, one with the cashew version and the other with the tahini version, please! :)
  4. This looks like a good way to "veganize" a recipe I just saw for spaghetti squash enchilada boats. Thanks!
      Awesome, glad it inspired! :)
  5. Mexican food is one of my favorites. This bowl looks so good. I love the colors!
      Thanks Linda!
  6. Oh, yeah!!!! I LOOOOOOOVE Mexican food - it's always been my favorite and I'm pretty sure it always will be! This bowl is beautiful and so colorful! I love all the toppings (especially that sweet corn) and those tortilla chips look wonderful...that close up shot with the ingredients piled on is calling my name! I can't wait to try this recipe!!!
      Thank you so much Mandy! It was all so incredible!!
  7. Deconstructed taco, enchilada bowl, amped up nachos, Mexican feast, whatever it is I want it!!! Wow! Right down to the homemade tortilla chips, everything about this is healthy and tasty and so freaking easy! The presentation is beautiful Brandi, I love the chips fanned out, but honestly the all mushed and mixed up shot looks just as amazing because I can really imagine diving in and getting a little bit of everything! You were right to tease on Monday, this is an epic Mexican feast <3
      Thank you so much Natalie, so sweet of you! Funny because the mushed up pic I love the most too!!
  8. I'm going to make this as is one night and then the next night put the leftovers over a bowl of lettuce and have a yummy healthy taco salad!
      Such a great idea Linda!
  9. OOoooh.....dear, sweet, precious Brandi.....THE WONDERFUL THINGS YOU DO WITH FOOD!!!! I, too, love Mexican/Southwestern (among MANY others...what can I say?...I'm a dyed-in-the-wool FOODIE!!), so I cannot WAIT to try this. Unfortunately, since this past July, I've been having A LOT of difficulty with osteoarthritis in my right knee, and am GOING to have to have a knee-replacement (even though I'm a SCARED old man, and also a BIG BABY!!..haha!)....I've been a professional performer over the past 25 years and have spent toooo many years lugging around my 300+ lbs. of equipment, plus being WAAAY too overweight for MANY years until I became low-fat plant-based, and began losing....but it was too late for my poor old knee(s), although the left knee is holding it's own (knock on wood!) From my TOP WEIGHT of 360 (at 6' 3", still WAAAAAY toooo fat!!!) I have lost, to date, 140 lbs, but I STILL have 35 lbs to go to get to my goal......ANYWAY, all that "loquacious", unnecessary explanation was just to say that I cannot stand up very long at all right now (I'm in the midst of a ANOTHER flareup in that right knee right now!), so AS MUCH AS I AM DYING TO MAKE THIS RECIPE, and ALL your others too, I can't, and haven't been able to cook for a while.....(boo-hooooo-hoooooooooooo!!!!!!!)......HOWEVER, I know my "cooking your recipes" promises are "legion" these days, but I PROMISE I'll get to it.....and if I can get somebody else in the family to get to it first (not likely though!), I WILL encourage that, and EITHER WAY, will let you know!!! I KNOW THIS ONE IS GONNA BE OUT OF THIS WORRRRRRRLD!!!!!......Thank you again, so much, for your wonderful health-promoting recipes...they ARE going to help me lose the REST of this weight, I KNOW IT!!!!.......WE LOVE YOU LIKE CRAZY DARLIN'!!!!!!......With lots of chaste love, from one of your biggest fans (but not as "big" as I used to be..haha!), WITHOUT even having tried your recipes yet (go figure!!).....Daryl........PS: I don't care if it's crazy (hey, consider the source...haha!), I am STILL going to "PRE-RATE" this recipe and give it 5 stars....'cause I have ABSOLUTELY CERTAINTY that's what it's gonna be (but I'll rate it AGAIN when I finally can walk across the room without a walker (ugh!)....PPS: I PROMISE all my comments will NOT be this long!! (So sorry, but sometimes "ah jes' cain't hep maseff once ah git a-typin'.!!!....
      Oh Daryl I got out the popcorn to read your comment, hahaha! It was entertaining and funny and sweet!! I hope you heal soon so you can get in that kitchen and make some yummy food! Thanks as always for taking the time out to comment on my blog, you are such a loyal reader, I appreciate it!
  10. I love Mexican food the best too! This sounds delicious. I have a very similar recipe (minus cheese sauce) that I call a burrito bowl that we make all the time. Love how easy these kind of bowls are. I bet the cheese sauce takes it over the top....super yum! And TJ's salsa is my fave!!
      Thanks! Yeah, beans, rice and corn are pretty basic, I'm sure there are billions of these types of bowls around, my other one that I make all the time is my other rice, black bean and avocado bowl with sweet chili mustard sauce on the yes, it's all about the toppings..that's what really makes them! The whole star, inspiration is the cheese sauce and the enchilada sauce that is already on my blog is a wonderful different take's my favorite!
  11. Sounds delicious lady! You know I love a good bowl, especially a Mexican one. Well, what don't I love that's Mexican really... We often throw bowls together and they are such a good meal, great recipe especially for those nights when you need a quick meal!
  12. We probably eat some type of mexican dish at least 50% of the week and it's always nice to change it up some. This recipe sounds like a perfect way to do that!
  13. Wow! I'll be having this tonight for sure! It's got everything you could want, all in one bowl! Keep on with the kitchen genius...
      Awesome! I can't wait to hear what you think of it!! Yay!
  14. I made this for my son and myself tonight and it was sooooo good! I did top it with chopped avocados, chopped tomatoes, and a little lemon juice and the combination of all the ingredients was incredible! We have a similar recipe but it was your cheese sauce that made yours extra special. Thank you! Thank you! Thank you! This will definitely be made on a regular basis in the Ingle household! BTW, I've tried other recipes of yours and love all of them. One of my most favorites is the dark cherry chocolate dessert over pecan crust (don't remember the name). I've made it several times!
      So awesome to hear Charlotte!! Yes, the bowl is a pretty basic Mexican sides of corn, rice and beans but the cheese sauce is the star! It definitely completes this dish! I thought about adding avocado but with the fat in the cheese sauce already being so rich, I decided to leave it off, but I bet that tasted super yummy! So glad you loved it. Oh yay, I'm so happy to hear you are loving all the recipes and even more excited to hear you love the dark cherry chocolate cheesecakes! That's one of my favorites and I haven't made it in so long, thank you for reminding me, haha!
  15. This is dinner tonight! Yum! I'm from AZ and (truly) the hardest part of being vegan here is not going out for Mexican. My favorite growing up was also cheese enchiladas; they come in many forms out here and my favorite was always queso fresco enchiladas with mole. It'd be tough to make that with 8 ingredients, I think, but if anyone can pull it off, it's you.
      So sweet, thank you Stephanie! I hope you love it! This is really easy, but delicious bowl, enjoy!
  16. This looks amazing. Especially that sauce. Great recipe.
  17. Wow this looks just amazing. I so want to stuff my face with that right now. I love your idea for the oil free corn chips. You are so creative ? I need to make this. Don't know when but this looks delicious and satisfying with the different textures I just want to dive in. And such an easy recipe. Seriously just love your blog. P.S. This is the Christina that always comments, fruitcrazy3 from Instagram but I typed my main email instead of my Instagram email I created because every time I go to comment I start typing my main email so I figured it would be easier to just comment using my main email from now on ? Haha
      Hi Christina! Yes, I know who you are and I love all of your comments and sweet feedbacks you leave and I love seeing all your awesome pics on Instagram! Thank you so much!
  18. This is fabulous, can't eat the nuts, so can't make the cheeses sauce, but it sounds so yummy, I'd love to try it! Really enjoy your posts and appreciate the no-oil recipes! All so great! Thanks!
      Hi Cheryl! Thank you! I have a tahini version listed on that cheese sauce recipe, check it out. Can you eat tahini? Here is the direct link :)
  19. Wow this looks good! I love the combination of flavours and textures going on there. A perfect saturday night treat dinner to accompany a movie!
  20. Burrito style bowls are my favorite..i can't get nutritional yeast and this has often deterred me from making vegan cheese sauces that call for it in the recipe. I wonder how much difference it makes if you don't add it, Brandi?
      Hi Pragati! It won't taste anything like it should without it, unfortunately :( It is the very thing that gives it the cheesy taste. It will just taste like creamy cashew salsa dip without it.
  21. There is never a time when I'm not down for a huge Mexican bowl. Like, it could breakfast or midnight. Looks delicious!
  22. This is so great! It will be just perfect on game day too!
  23. I could eat this every day!!
  24. Finally made this. It's delicious and going into regular rotation. Thank you Brandi!
      Yay, so happy to hear that Billie! Thank you so much for the recipe request too! :)
  25. Wow, soooo many Mexican options going on here.. I missed the cheese post, so super excited to check that out. But I'm loving the sound of this bowl. I haven't had anything Mexican in YEARS (apart from chocolate :) ) because of the cheese and gluten issue... but used to eat it and cook it daily in uni. This sounds totally dreamy!
  26. This dish was outstanding! My husbands response was "this is phenomenal!" This dish was so full of flavors, and very satisfying. We made Brandi's cheese sauce, and also the enchilada sauce....both amazing! Dishes like this make the conversion into veganism (is that even a word?) so easy. My husband and I being "virgin vegans", and only into it about one month we are amazed at every dish Brandi seems to come up with. So blessed to have found The Vegan 8. Bandi, thank you from the bottom of our hearts (and our stomachs...LOL)!!!
      Ya!! Such a wonderful feedback, thank you so much Karen for such kind words, so glad you both loved it so much!
  27. This bowl is really great. I used kidney and black beans Because I like the combo. I made both the enchilada and cheese sauce...yum-o! As always, this is sooo good. Loved by both hubby and son. So many possibilities.
      I'm so happy to hear it was such a hit Estee, thank you so much for the feedback!
  28. I'll be having one of these for lunch tomorrow. Thank you!
  29. Gin
    I love the bowl concept, letting all these lovely flavors get together. Gorgeous pics too, everything looks so delicious!
      Thank you so much Gin! So nice of you!
  30. Totally MAJOR Yum!!! :-) Pinned it!
      Thank you so much!!
  31. Oh, this looks simply amazing, Brandi!! :-) I love Mexican food!
      Thanks so much Sina!!
  32. Luckily I like all ingredients you have in this taco bowl, bahaha. Actually I could prepare this for my birthday party in 2 weeks! Could be a refreshing change to the standard stuff people come up with :-)
  33. Brandi, I dont think you have ever made a recipe that I wouldn't like! These look insane!!
      That is such a nice compliment Hedi, thank you so very much!!
      Aww so sweet, thank you so much Hedi!
  34. I made this last night and this was an awesome recipe. It was so full of flavor and the different textures made it so satisfying. The cheese sauce is seriously wow good. Another perfect recipe Brandi. Thank you so much for all the wonderful recipes and sharing them with your readers ?
  35. I gave it a 5 star rating above but it didn't show up for some reason. So just posting a quick comment in hopes that the star rating comes through.
      Thank you so much Christina! I'm so happy to hear you loved this recipe and thank you so much for the star rating, I really appreciate it!!
  36. This was awesome. I loved it, husband loved it, and teenage boy (who is not plant based) even had a little. It will definitely be making a regular appearance on the dinner table.
      So happy to hear that Maenad, thank you so much for the feedback!
  37. Making this tonight because it's soooo good, also because I don't know what else to make and its "Taco Tuesday "! Any leftover nacho cheese will be spread on a bagel for lunch tomorrow. I always look to you Brandi when I'm at a loss as to what to make for dinner and you've never let me down yet 😀
      Aww that is so sweet Beverley, thank you so much for your kind words!! :)
  38. This is so good. I make it when introducing my friends to vegan food. Always a hit.
  39. This was so much fun to eat. I love all these great recipes. Thank you so much for putting these together for us. I'm going to be trying the fingerling potatoes recipe with the leftover sauce tomorrow :)
      Wonderful to hear Allie and I appreciate YOU for making them and leaving awesome feedback! I am very grateful!
  40. Gorgeous and delicious. So fun to make something that looks special and tastes great. Thanks! I warmed up the corn and beans together in a pot, which was also a nice colorful mix, and added sautéed kale for the green.
      Thank you so much Thera! So glad to hear these were so enjoyed!
  41. OMG this would've been perfect for Superbowl Sunday!
  42. We love this recipe! But wondering - could you just use cashew milk instead of "making" it?
      Hi Karla, I don't understand, there is no cashew milk in this recipe.
      • Sorry! To be clearer, instead of soaking the cashews and grinding them into the cheese sauce, could you just use a certain amount of cashew milk instead?
          Oh! No, I wouldn't just use milk because it's liquid and cashew milk has actual very little amount of true cashews in it and a lot of water, so that would make the cheese sauce very thin and watery and not creamy or thicken up. Sorry!
  43. Delicious! Perfect for summer! My family really likes the sauce and never missed the meat or dairy.
      So wonderful to hear that Monica, thank you so much for the review!
  44. I really loved this recipe. The cheese sauce is amazing!!
      So happy to hear that Valerie! Thank you so much for the review! I’d be so grateful for a star rating if you get a chance!
  45. Wow! This looks delicious. I love Mexican and vegan cheese sauce. I'm making this for dinner tonight. Thanks!
      Wonderful! Let me know what you think of it!

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