Vegan Mexican Burrito Bowl:
Easy Vegan Mexican Burrito Bowl: This plant-based dish combines the flavors of a burrito and taco into a hearty, customizable bowl. It features black beans, brown rice, corn tortillas, salsa, and a creamy homemade vegan queso cheese sauce. Perfect for weeknight dinners or meal prep, this recipe is oil-free, gluten-free, dairy-free, and vegan.
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.