Giant Burrito Crunch Cake — a plant-based Mexican recipe by BOSH!
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Giant Burrito Crunch Cake

We are genuinely obsessed with this one. It started as a bit of a wild idea: what if a burrito was also a cake? Now it's one of the most fun things we make for a crowd. You get layers of spiced veg, black beans, rice, and all that good stuff stacked up between crispy tortillas so every slice has this incredible crunch on the outside and a proper hearty filling inside. It looks absolutely ridiculous on the table, in the best possible way. If you want to make dinner an event tonight, this is the one.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large frying pan
  • 2x frying pans (for spiced veg and bean mixture)
  • Chopping board (for flipping the cake)

Ingredients

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

Method

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
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
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!

Tips & Variations

  • Make it your own: We love adding a big dollop of guacamole or sliced avocado between the layers for extra creaminess. Henry always squeezes a bit of extra lime over the top just before serving.
  • Get ahead: You can make both fillings the day before and keep them in the fridge. Then it's just a case of layering and baking when you're ready, which makes this great for feeding people without the stress.
  • Go bigger on the crunch: Ian discovered that giving the top tortilla a really generous brush and a few extra minutes in the oven takes it from good to brilliant. Don't skip that final blast of heat.

Why This Works

The trick is brushing the tortillas before you layer them up, which is what gives you that satisfying crunch rather than a soggy stack. What really makes this sing is cooking the two fillings separately so the spiced veg keeps its texture and the bean and rice mix stays nicely seasoned on its own. Trust us on this one, the layering is worth the extra few minutes.