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
Ingredients
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
Instructions
- 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!
I think my kids would love this. They all quite enjoy Mexican food, and they would think the bowls were fun. Anything a bit different appeals to them. Definitely giving this one a go!
Thank you for the wonderful suggestions. Not only are these delicious vegan meals, they also limit oils and fat while including high sources of protein through the beans. I look forward to reading and preparing more of these meals as I transition into pure veganism.
I love this so much! I make my own nacho “cheese” sauce, and homemade salsa verde to add in… I could eat this literally every day. Thanks for the yummu ideas!
So glad you love this Bethany, wonderful!!
That looks super delicious, and such a wonderful idea for parties.
By “salsa” do you mean plain hot tomato sauce?
No, I mean salsa, like the stuff that is served at restaurants with chips…made with tomatoes, jalapenos, vinegar, spices, etc. Any grocery store sells tons of brands of jarred salsa which will be labeled “salsa”. I also have my own homemade salsa recipe here on the blog if you like:
https://thevegan8.com/2019/01/08/easy-homemade-salsa-recipe/
This recipe sounds great. I am allergic to cashews. What could be substituted?
You can try white beans but it will leave a bean taste and be much less creamy and runnier. Or you can try thus nut-free recipe.
https://thevegan8.com/2015/04/08/fat-free-vegan-cheese-sauce/
Thanks!
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!
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!
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!
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!
OMG this would’ve been perfect for Superbowl Sunday!
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!
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!
This is so good. I make it when introducing my friends to vegan food. Always a hit.
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!! 🙂
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!
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!!
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 ?
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!
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 🙂
Oh, this looks simply amazing, Brandi!! 🙂 I love Mexican food!
Thanks so much Sina!!
Totally MAJOR Yum!!! 🙂 Pinned it!
Thank you so much!!
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!
I’ll be having one of these for lunch tomorrow. Thank you!
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!
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!