Vegan Giant Burrito Crunch Cake Bosh TV

Giant Burrito Crunch Cake

  • Simple
  • 0:40 m
  • 23 ingredients

If you love Mexican food then you are going LOVE THIS. Our vegan burrito recipe, made into a huge cake is a real veggie party show stopper. This veggie recipe is so versatile, It could be served as a healthy and quick vegan lunch idea, or a veggie family dinner, but also would be a perfect vegan lunch box idea. We love Burritos. We love cake. Now we love burrito cake... You will too.

Serves: 4

Ingredients

For the spiced vegetables

  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 red onion - finely chopped
  • 1 red bell pepper - chopped
  • 1 yellow bell pepper - chopped
  • 1 green bell pepper - chopped
  • 120g spring onions
  • 360g basmati rice - cooked
  • 10 slices of plant-based cheese

For the black bean rice

  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 3 garlic cloves - minced
  • 1 x 240g can of black beans
  • Pinch of salt
  • handful of coriander leaves
  • 6 tortilla wraps
  • 240g black beans

For the burrito cake

  • handful of tortilla chips
  • 250g sweet potatoes cubed - roasted
  • 120 spring onions
  • 120g cherry tomatoes
  • 1 lime juiced

Before you start

Preheat oven to 180℃ | Small frying pan | Large frying pan

Step 1

Make the filling

  • Put all the spiced veg ingredients in a pan & fry them up together until they’re cooked & put them to one side
  • Fry the spring onions & garlic in a frying pan until the onions are well cooked, add the spices, the black beans, the coriander leaves, garlic, the pre-cooked rice & stir everything together until everything is well mixed together & put the pan to one side

Ingredients

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 1 red onion - finely chopped
  • 1 red bell pepper - chopped
  • 1 yellow bell pepper - chopped
  • 1 green bell pepper - chopped
  • 120g spring onions
  • 3 garlic cloves - minced
  • 1 x 240g can of black beans
  • Pinch of salt
  • 360g basmati rice - cooked
  • handful of coriander leaves
  • 1 lime juiced
  • 240g black beans

Step 2

Layer up the cake

  • Brush the bottom of a large frying pan with the olive oil
  • Layer 5 tortilla wraps round the edges of the pan in a flower shape & put one tortilla in the middle of the pan
  • Add a layer of the rice into the bottom of the pan
  • Add a layer of plant-based cheese
  • Add a layer of spiced veg
  • Add a layer of tortilla chips
  • Add a layer of roasted sweet potatoes into the pan
  • Add a thin layer of spring onions
  • Add a layer of cherry tomatoes
  • Build more layers until the pan is very much full
  • Put one more of the tortillas on the top of the cake as a ‘lid’ & fold over the rest of the ‘petals’ from the tortilla ‘flower
  • Put the pan in the oven & bake it for 25 minutes until it’s crisp to the touch

Ingredients

  • 1 tbsp olive oil
  • handful of tortilla chips
  • 250g sweet potatoes cubed - roasted
  • 120 spring onions
  • 120g cherry tomatoes
  • 6 tortilla wraps

Step 3

Finish and serve

  • Take the pan out of the oven & put a chopping board on top of it
  • Carefully flip the two together & take the pan away so the cake is on the board
  • Serve immediately with guacamole & coconut yoghurt as dips. BOSH!