Have you ever wished for a meal that’s both hearty and wholesome, bursting with vibrant flavors, and completely plant-based? Imagine a bowl filled with tender black beans, fluffy rice, sweet corn, and a creamy vegan queso sauce, all perfectly layered and ready to devour. Sounds amazing, right?
Welcome to your new favorite Vegan Mexican Recipe: the Easy Vegan Mexican Burrito Bowl! Whether you’re a seasoned vegan or just exploring plant-based options, this vegan Mexican food recipe is sure to become a staple in your kitchen.
Why You’ll Love This Vegan Mexican Burrito Bowl
Mexican cuisine is renowned for its bold flavors and satisfying textures, and this Mexican Vegan Recipe captures all of that without any animal products. Perfect for a quick weeknight dinner, a festive gathering, or meal prepping for the week, this bowl combines simplicity with deliciousness. Plus, it’s dairy-free, oil-free, gluten-free, and packed with nutritious ingredients that fuel your body and delight your taste buds.
Vegan Mexican Burrito Bowl:
Equipment
- Medium pot
- Baking sheets
- Parchment paper
- Mixing bowls
- Wooden spoon or spatula
Ingredients
For the Rice:
- 1 ½ cups brown rice
- 2 ¾ to 3 cups water use 2 ¾ for fluffy rice and 3 if you prefer it stickier
- ½ teaspoon fine sea salt
- 8 corn tortillas cut into quarters
For the Beans:
- 2 15 oz cans black beans, drained and rinsed
- ½ teaspoon ground cumin
- ¼ cup mild salsa
- ¼-½ teaspoon salt adjust based on your beans’ sodium content
- 2 cups sweet corn
- Extra salsa for assembly or enchilada sauce for an enchilada-style bowl
Optional:
- Enchilada sauce if you want to transform this into an enchilada-style bowl
Instructions
- Prepare the Vegan Cheese Sauce
- Start by making your vegan Mexican cheese sauce. Follow the instructions here to whip up this creamy, flavorful topping that ties the entire bowl together.
- Cook the Rice
- Combine Ingredients: In a medium pot, add brown rice, water, and sea salt.
- Boil and Simmer: Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 25 minutes or until all the water is absorbed.
- Rest and Fluff: Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork to ensure it’s nice and tender.
- Make the Tortilla Chips
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Baking Sheets: Line two baking sheets with parchment paper.
- Cut and Bake: Cut the corn tortillas into quarters. Spread them out evenly on the baking sheets and bake for 8-10 minutes, or until the edges are golden brown and crispy. Keep a close eye towards the end to prevent burning.
- Cool: Allow the chips to cool completely for maximum crunch.
- Prepare the Beans
- Combine Ingredients: In a mixing bowl or small pot, combine the black beans, ground cumin, mild salsa, and salt.
- Heat and Mix: Warm the mixture in the microwave or on the stove until heated through. Stir in the sweet corn for added sweetness and texture.
- Assemble the Burrito Bowls
- Base Layer: Start with a generous scoop of brown rice at the bottom of each bowl.
- Add the Beans and Corn: Layer the seasoned black beans and sweet corn over the rice.
- Top with Salsa or Enchilada Sauce: Drizzle your favorite salsa or enchilada sauce over the beans and corn for an extra burst of flavor.
- Add the Chips: Arrange a handful of tortilla chips around the edges for that satisfying crunch.
- Finish with Vegan Cheese Sauce: Drizzle the vegan queso generously over the top.
- Garnish: Add shredded lettuce, diced tomatoes, avocado slices, or fresh cilantro if desired.
- Serve and Enjoy!
- Mix everything together in your bowl and enjoy a delightful, nutritious meal that’s as tasty as it is satisfying. Perfect for sharing or keeping all to yourself!
Notes
- Customization: You can choose to serve it as a burrito bowl or enchilada bowl by adding optional enchilada sauce.
- Tortilla Chips: Make fresh, crispy tortilla chips by baking cut corn tortillas.
- Leftovers: The recipe makes a large quantity, making it great for meal prep and leftovers.
Tips for the Perfect Vegan Mexican Burrito Bowl
- Customize Your Ingredients: Feel free to add other veggies like bell peppers, onions, or jalapeños to suit your taste.
- Make It Ahead: Prepare the components in advance and assemble when ready to eat for a quick meal.
- Storage: This recipe makes plenty, so store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently before serving.
- Enhance the Flavor: Fresh herbs like cilantro or a squeeze of lime juice can elevate the flavors even more.
Serving Suggestions
- Chili Companion: Pair with a hearty vegan chili for a complete meal.
- Festive Gatherings: Serve at parties or potlucks—this bowl is always a crowd-pleaser!
- Meal Prep: Portion out the components separately for easy meal prepping throughout the week.
Conclusion: Savor the Flavor!
Ready to dive into a bowl of deliciousness with this Easy Vegan Mexican Burrito Bowl? It’s a perfect blend of simplicity, nutrition, and authentic Mexican flavors that will satisfy your cravings and nourish your body. Whether you’re embracing a vegan lifestyle or simply looking to incorporate more plant-based meals into your diet, this Mexican Vegan Food Recipe is a must-try.
So gather your ingredients, follow these easy steps, and enjoy a vibrant, flavorful meal that’s sure to become a household favorite. Happy cooking!
Looking for More Easy Mexican-inspired Recipes?
Here are some must-try recipes that bring authentic Mexican vibes to your kitchen:
- Healthy Mexican Trader Joe’s Taco Bake Recipe
- Mexican Cabbage Recipe: Your Tacos’ New Best Friend
- Easy Mexican Roasted Potatoes Recipe
- Jiffy Mexican Cornbread Recipe
- Mexican Hot Chocolate (Chocolate Caliente)
- Mexican Cinnamon Sugar Cookies Recipe
Give these recipes a try and bring the vibrant taste of Mexico to your table!
Tried This Recipe?
I’d love to hear how this Vegan Mexican Burrito Bowl Recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
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