This Easy Vegan Mexican Burrito Bowl has the flavors mixed of a burrito and taco. 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 this easy vegan Mexican burrito bowl is a great way to throw in your favorites and load up on some yummy food and this fantastic Easy Homemade Salsa!
EASY VEGAN MEXICAN BURRITO BOWL
The perfect topping to this Mexican burrito bowl is Easy Vegan Mexican Cheese Sauce. 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!
ENCHILADA OR BURRITO BOWL?
My reader Billie wrote me awhile back asking me to create a whole foods, plant-based, NO OIL enchilada type of bowl. 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. The photos do not reflect any enchilada sauce, but I did eat one of the bowls with enchilada sauce and it was THE BOMB.
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?
MORE VEGAN MEXICAN RECIPES
- Cheesy Vegan Mexican Tortilla Bake
- 30 Minute Vegan Mexican Chili
- Homemade Enchilada Sauce
- Easy Vegan Mexican Breakfast Burritos
- Fat-free Baked Mexican Black Bean Burgers
Easy Vegan Mexican Burrito Bowl
FOR THE RICE
- 1 1/2 cups brown rice
- 2 3/4 to 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
FOR THE BEANS
- Two 15 oz cans black beans, drained & rinsed
- 1/2 teaspoon ground cumin
- 1/4 cup mild salsa
- 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
- Extra salsa for assembly or instead use the Enchilada sauce for an Enchilada style bowl
- EASY MEXICAN CHEESE SAUCE
- OPTIONAL ENCHILADA SAUCE if you want to turn this into an enchilada-style bowl
- First, make your cheese sauce by following the directions here.
- 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.
- 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.
- 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.
- Heat your corn up either over the stove or in the microwave.
- 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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